GRILLED LAMB WITH POMEGRANATES AND ISRAELI COUSCOUS

Grilled Lamb with Pomegranates and Israeli Couscous image

Give lamb chops a Middle Eastern twist by serving them over a couscous salad filled with crunchy almonds, pomegranate seeds, raisins, mint and warm spices. Pull the chops from the grill and drizzle with tart pomegranate molasses to complete the dish.

Provided by Carla Hall

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

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Ingredients

1/4 cup olive oil
2 small cloves garlic, halved
1 lemon, 2 strips of zest removed and lemon halved
1/3 cup slivered almonds
1 cup Israeli couscous
Kosher salt
1/2 cup pomegranate arils (seeds)
1/4 cup golden raisins
1 tablespoon torn fresh mint leaves, plus more for garnish
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1 large sprig rosemary
1 rack of lamb, cut into double chops
Kosher salt and freshly ground black pepper
1/4 cup pomegranate molasses

Steps:

For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
For the Israeli couscous: Preheat the oven to 400 degrees F.
Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
For the lamb chops: Heat a grill pan over high heat until almost smoking.
Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.