TASTE
Dinner gets North African flair with spices
| • | Fresh roasted tomatoes |
By Linda Gassenheimer
McClatchy-Tribune News Service
| |||
 |
|
||
Allspice, cinnamon and a touch of cayenne add a sweet and spicy flavor to lamb chops. When served with tomato mint couscous, the spiced lamb chops capture the flavors of North Africa. Sweet spices and slow-cooking lamb and couscous are traditional flavors of this region.
This is a quick dish for a weekday meal and is also special enough for an Easter Sunday dinner.
Loin lamb chops are used here, but rib chops or lamb steaks cut from the leg can be used. Lamb steaks, which come about 1 to 1 1/2 inches thick with a round slice of bone in the center, are sometimes displayed in the meat case, or you can ask the butcher to cut them.
This meal contains 590 calories per serving.
Note: Orzo or other small pasta can be used instead of the couscous. It will need to be boiled for about 8 or 9 minutes.
SPICED LAMB CHOPS
Remove visible fat from lamb. Mix allspice, cinnamon and cayenne pepper together. Spread mixture on both sides of chops. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chops and brown 2 minutes; turn chops over and brown 2 minutes. Lower heat to medium, cover with a lid, and cook 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium. Makes 2 servings.
TOMATO MINT COUSCOUS
Bring water to a boil and stir in couscous and onion. Cover and remove from heat. Let sit 5 minutes. Add tomato, mint, oil and salt and pepper to taste. Fluff with a fork and cover until needed. Makes 2 servings.
