Maple and Balsamic Glazed Lamb Chops with Couscous

Pan-seared lamb chops with a sweet balsamic glaze, served over fluffy feta-infused couscous and topped with almonds and pomegranate.

Dinner Quick Lamb Couscous Maple Syrup

Estimated Nutrition

Calories

920.1

kcal / serving

3680.4 kcal total

Carbs

67.1g

per serving

268.4 g total

Fat

52.6g

per serving

210.2 g total

Protein

48.2g

per serving

192.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Maple Syrup

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

200

Feta

Butter

Fruits

piece

Pomegranate

seeds only

GrainsCereals

300

Couscous

Meat

piece

Lamb Chop

or cutlets

NutsSeeds

handful

Thyme

fresh sprigs, leaves picked

pinch

Salt

to taste

pinch

Black Pepper

to taste

Almond

flaked

handful

Mint

fresh

OilsFats

Vegetable Oil

for frying

Extra Virgin Olive Oil

drizzle

Vegetables

bunch

Spring Onion

trimmed and sliced

Method

Sauté spring onions and flaked almonds in the lamb pan for 2 minutes.

Remove lamb to a plate, cover with foil, and rest for several minutes.

Coat lamb chops in thyme leaves, salt, and pepper on a large plate.

Fry lamb in oil over medium heat for 4 minutes per side until golden.

Serve lamb over couscous, drizzled with glaze and topped with onions, almonds, mint, and pomegranate.

Fluff couscous with a fork, mix in crumbled feta, seasoning, and olive oil.

Simmer butter, maple syrup, and balsamic vinegar in a saucepan for 3 minutes until syrupy.

Cover couscous with boiling water in a bowl, seal with film, and rest for 5 minutes.