Ingredients:

  • 4 lamb chops (about 1 inch thick)
  • 1 tablespoon olive oil (15 mL)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • Salt and pepper, to taste
  • 1 cup couscous (170 g)
  • 1 ¼ cups chicken broth (300 mL)
  • ½ cup dried apricots, chopped (75 g)
  • ¼ cup sliced almonds (35 g)
  • 2 tablespoons honey (30 mL)
  • ¼ teaspoon cinnamon
  • Fresh parsley, for garnish

Instructions:

  1. In a bowl, combine olive oil, minced garlic, rosemary, salt, and pepper.
  2. Rub the marinade over both sides of the lamb chops and let them sit for at least 10 minutes.
  3. In a medium saucepan, bring chicken broth to a boil.
  4. Stir in couscous, dried apricots, honey, and cinnamon. Cover and remove from heat.
  5. Let stand for 5 minutes, then fluff with a fork and stir in sliced almonds.
  6. Heat a skillet over medium-high heat.
  7. Add marinated lamb chops, sear for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  8. Remove the lamb chops from the skillet and let them rest for 5 minutes.
  9. Plate the couscous and top with the seared lamb chops. Garnish with fresh parsley.