I used to think of lamb cops as a special occasion meal- maybe Valentine’s Day or a holiday, but in this case it was just a plain ole weeknight. Special treat for me? Yes please!
While this is a pretty classic recipe for lamb chops, it is delicious and why mess with perfection, right?
While browsing through my kitchen the sidekicks to the chops became parmesan couscous and sautéed spinach with mushrooms.
Couscous has been my go to grain lately, and I’m not even sorry about it. Adding parmesan to this makes it a great side to just about anything.
I had every intention of stuffing the mushrooms with the spinach but my smoke alarm had already gone off three times at this point so I decided to forgo that idea and just sauté them up real quick.
Here we go:
Ingredients: 2 servings
2-4 lamb chops, fresh rosemary, 2 cloves garlic, olive oil, 3/4 cup couscous, 2 tsp butter, 1/2 cup freshly grated parmesan, 4-6 cups spinach, 6-10 crimini mushrooms.
* Season each chop with S&P, Mince rosemary and garlic and marinate in olive oil (I use a ziploc) anywhere from 2-24 hours. Marination is key here.
Set your oven to broil. In a baking non-stick baking dish add your chops and broil, about 10 minutes for medium rare. You could also grill them about 4 minutes on each side.
Meanwhile, in a medium saucepan bring 1 cup water, a touch of salt and 2 tsp of butter to boil, remove from the heat and stir in 3/4 cups couscous and cover. Let stand for 5 minutes, then fluff with a fork and add in 1/2 cup grated parmesan and S&P to taste.
While the couscous steeps heat a sauté pan of 1 tbsp olive oil, remove mushroom stems and slice then add to the pan, add spinach to wilt.