Iceberg Babies® Moroccan-Spiced Lamb Chops & Couscous
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Credit: Beat Giger, AAC, Corporate Chef/Director of Special Events, Pebble Beach Resorts, Pebble Beach, Calif.
The National Culinary Review, May 2014
8 Garden Hearts® Iceberg Babies®
½ cup extra virgin olive oil
2 t. fleur de sel (or coarse sea salt or kosher salt), divided
2 cups water
2 cups couscous
3 t. cumin
3 t. coriander
2 T. chili powder
1 t. cinnamon
Salt and freshly ground black pepper, to taste
24 lamb chops
Flour, as needed for dredging
1 cup minced red onion
1 cup fresh spearmint leaves, chopped
4 T. (or to taste) fresh lemon juice
1 large, meaty tomato, cut in ¼-inch dice, for garnish
8 sprigs spearmint leaves, for garnish
1. Remove outer lettuce leaves. Rinse under cold running water; drain well. Cut large core from each head; discard. Gently remove center leaves to create lettuce bowl. Slice leaves fine julienne; set aside.
2. In 3-quart saucepan, bring ¼ cup olive oil,1 t. fleur de sel and water to a boil.
3. Heat couscous in dry skillet over medium-high heat, gently shaking pan until couscous begins to exude toasty aroma, about 3 minutes.
4. Remove boiling water from heat. Stir in toasted couscous. Cover; let stand until water absorbed, 15-20 minutes. Use fork to fluff couscous into individual grains. Season with salt and pepper, to taste; set aside.
5. In small bowl, combine cumin, coriander, chili powder, cinnamon, remaining fleur de sel and pepper. Sprinkle over both sides of lamb chops; press lightly to adhere. Dredge chops in flour.
6. Heat remaining olive oil in large saute pan. When oil begins to smoke, add chops; sear on all sides until reach desired cooking temperature.
7. Combine onion, chopped mint and lemon juice; add to couscous.
8. Place a lettuce bowl in center of each plate; fill generously with couscous. Garnish with diced tomato and mint sprig. Arrange three lamb chops alongside each lettuce bowl.
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