Title: Dukkah-Crusted Lamb with Couscous
Ingredients:
- 4 lamb chops
- 2 tbsp dukkah spice mix
- 1 cup couscous
- 1 1/2 cups chicken or vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish
Method:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Rub the lamb chops with olive oil and season with salt and pepper. Press the dukkah spice mix onto both sides of the chops.
3. Place the lamb chops on the prepared baking sheet and bake for 15-20 minutes, or until cooked to your desired level of doneness.
4. While the lamb is cooking, bring the broth to a boil in a saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
5. Serve the dukkah-crusted lamb chops over a bed of fluffy couscous. Garnish with fresh mint leaves and enjoy!
Title: Spiced Dukkah Lamb on a Bed of Lemon Herb Couscous
Ingredients:
- 1 lb lamb chops
- 1/4 cup Dukkah seasoning
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Method:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Season the lamb chops generously with salt and pepper. Rub the Dukkah seasoning all over the lamb chops and place them on the prepared baking sheet.
3. Roast the lamb chops in the preheated oven for 15-20 minutes, or until they reach your desired level of doneness.
4. In the meantime, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
5. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, salt, and pepper. Pour this mixture over the cooked couscous and stir until well combined.
6. To serve, place a generous spoonful of lemon herb couscous on a plate and arrange the spiced Dukkah lamb chops on top. Enjoy your flavorful and aromatic meal!
Title: Middle Eastern Dukkah-Spiced Lamb with Minty Couscous
Ingredients:
- 1 lb boneless lamb shoulder, cut into cubes
- 2 tbsp olive oil
- 3 tbsp dukkah spice blend
- 1 cup couscous
- 1 1/2 cups chicken or vegetable broth
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup pomegranate seeds
- Salt and pepper to taste
Method:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, toss the lamb cubes with olive oil and dukkah spice blend until well coated. Season with salt and pepper.
3. Heat a skillet over medium-high heat and sear the lamb cubes on all sides until browned, about 5 minutes.
4. Transfer the lamb to a baking dish and roast in the preheated oven for 15-20 minutes, or until cooked to your desired level of doneness.
5. Meanwhile, in a saucepan, bring the broth to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Stir in the chopped mint leaves and pomegranate seeds into the couscous.
7. Serve the dukkah-spiced lamb over the minty couscous and garnish with additional mint leaves and pomegranate seeds. Enjoy!