Spicy lamb chops with couscous salad / Chuletas de Cordero en ensalada de Cuscús

Zorica Lakonić is a chef from Montenegro country that handles the specialist gastronomy website Mypansandpots.com. He sends us these “Spicy lamb chops with couscous salad”, that according to their own words “This is a fantastic way to eat lamb chops! Marinade made with bitter sweet smoked paprika works so well with lamb. And if you serve these spicy and aromatic lamb chops with a couscous salad, you'll have a perfect meal, ready in half an hour”.

Zorica Lakonić es un chef de Montenegro que publica sus recetas en el sitio web gastronómico Mypansandpots.com. Nos ha enviado esta sabrosa receta de “Chuletas de Cordero en ensalada de Cuscús”, según sus propias palabras “esta es una forma fantástica de comer chuletas de cordero. El marinado se ha hecho con pimentón agridulce que funciona muy bien con el cordero. Si sirves estas especiadas y aromáticas chuletas de cordero con una ensalada de cuscús tendrás una comida perfecta, lista en media hora”.

Recipe details:

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

4 lamb chops

2 tablespoons olive oil for frying

For marinade:

½ teaspoon La Chinata Bitter-Sweet smoked paprika

1 garlic clove, minced

1 teaspoon coriander seeds

½ teaspoon black pepper corns

¼ teaspoon ground cinnamon

½ teaspoon lemon zest

1 tablespoon tomato paste

½ teaspoon salt

For salad:

90 g (½ cup) couscous

120 ml (½ cup) water

1 medium tomato, chopped

½ red onion, chopped

1 small cucumber, chopped

½ red pepper, cubed

½ green pepper, cubed

1 garlic clove, minced

1 tablespoon lemon juice

3 tablespoons olive oil

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt, pepper to taste

Directions:

First, make the marinade for the chops. Place the coriander seeds, black pepper corns, smoked paprika, cinnamon, garlic, salt, tomato paste in a mortar and finely grind to make the paste or use a food processor and blend until smooth.  Rub the paste over both sides of the lamb chops and marinate for at least 15 minutes.       

Meanwhile make the couscous salad. Place the water and ¼ teaspoon of salt in a small saucepan. Cover and bring the water to the boil over high heat. Place the couscous in a bowl and pour over the boiling water. Cover and set aside for 10 minutes. Fluff up the couscous with a fork and add the tomato, onion, cucumber, peppers, garlic, mint, parsley, lemon juice and olive oil. Gently toss to combine and season to taste. Refrigerate the salad until serving time. 

Heat the cast iron pan over high heat. When is pan hot enough, add 2 tablespoons of olive oil and place the chops. Cook for 3-4 minutes. Using a grilling tong, flip the chops, cook for another 3 minutes and remove from the heat.  Let it rest for 10 minutes before serving.