There are few things as satisfying as sitting down in front of an inviting meal, Chef! Couscous is loaded with plump peas, tangy tomato, cooling cucumber, & briny olives. Served with a rosemary-infused browned lamb chop, coated in a mustardy balsamic glaze.
Balsamic Glazed Lamb Chop
Balsamic Glazed Lamb Chop
with fluffy couscous & olives
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Balsamic Glaze
- Couscous
- Cucumber
- Free-range De-boned Lamb Leg/s
- Free-range De-boned Lamb Legs
- Free-range Lamb Leg Chop/s
- Fresh Rosemary
- Peas
- Pitted Kalamata Olives
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
Couscous & PEAS
Boil the kettle. Place the Couscous and the peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Combine the balsamic glaze with 10ml [20ml]|#7DA0D7 of sweetener and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with the lamb chop, and drizzle over the reserved pan juices. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and the peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Combine the balsamic glaze with 10ml [20ml]|#7DA0D7 of sweetener and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and the peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Combine the balsamic glaze with 30ml [40ml]|#7DA0D7 of sweetener and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and the peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Combine the balsamic glaze with 30ml [40ml]|#7DA0D7 of sweetener and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the Couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Balsamic Glazed Lamb Chop?
The preparation time for Balsamic Glazed Lamb Chop with fluffy couscous & olives is between 15 and 20 minutes.
What is the total time required to make Balsamic Glazed Lamb Chop with fluffy couscous & olives?
The total time required to make Balsamic Glazed Lamb Chop with fluffy couscous & olives is between 20 and 25 minutes.
How many servings does Balsamic Glazed Lamb Chop provide?
4 servings
What are the main ingredients in Balsamic Glazed Lamb Chop?
Balsamic Glaze, Couscous, Cucumber, Free-range De-boned Lamb Leg/s, Free-range De-boned Lamb Legs, Free-range Lamb Leg Chop/s, Fresh Rosemary, Peas, Pitted Kalamata Olives, Tomato, Tomatoes
What is the nutritional information of Balsamic Glazed Lamb Chop?
Calories: 871, Carbs: 58 grams, Fat: grams, Protein: 40.1 grams, Sugar: 13.1 grams, Salt: 372 grams
How do I prepare Balsamic Glazed Lamb Chop?
LAMB: Combine the balsamic glaze with 10ml [20ml]|#7DA0D7 of sweetener and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter, the rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes. COUSCOUS & PEAS: Boil the kettle. Place the couscous and the peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. DINNER IS READY: Bowl up the loaded couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef! JUST BEFORE SERVING: In a bowl with the couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
What should be prepared from my kitchen to make Balsamic Glazed Lamb Chop?
Balsamic Glaze, Couscous, Cucumber, Free-range De-boned Lamb Leg/s, Free-range De-boned Lamb Legs, Free-range Lamb Leg Chop/s, Fresh Rosemary, Peas, Pitted Kalamata Olives, Tomato, Tomatoes
How many calories does Balsamic Glazed Lamb Chop have?
871 calories
How much fat content does Balsamic Glazed Lamb Chop have?
grams
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