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Publix Aprons Recipes

Grilled Lamb With Pistachio Sauce and Caponata Couscous

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare lamb chops and begin to marinate - 5 minutes
  • Prepare couscous; then continue lamb recipe - 10 minutes
  • Complete both recipes and serve - 20 minutes

Grilled Lamb With Pistachio Sauce and Caponata Couscous

Grilled Lamb With Pistachio Sauce

Ingredients

Large zip-top bag
1 1/2 teaspoons pepper
1 teaspoon dried thyme
1 teaspoon crushed rosemary 
1/2 teaspoon fennel seed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
8 (1 1/4-inch-thick) lamb loin chops, about 2 lb
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup reduced-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 cup pistachio nuts
 



Steps
  1. Combine in large zip-top bag, pepper, thyme, rosemary, fennel seed, and salt; shake until blended. Add olive oil and lamb chops (wash hands); seal bag tightly and turn to evenly coat. Place in refrigerator and let stand 10 minutes (or up to 2 hours) to marinate.
  2. Preheat grill. Combine in medium saucepan, remaining ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook 10 minutes.
  3. Process pistachios in food processor (or spice grinder) until finely ground. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
  4. Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side or until lamb is 145°F (for medium-rare). Serve sauce over lamb chops.

CALORIES (per 1/4 recipe) 670kcal; FAT 45g; CHOL 130mg; SODIUM 330mg; CARB 31g; FIBER 2g; PROTEIN 36g; VIT A 2%; VIT C 2%; CALC 6%; IRON 20%

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Caponata Couscous

Ingredients

2 tablespoons extra-virgin olive oil
2 cups Israeli (or pearl) couscous pasta
3 3/4 cups reduced-sodium chicken broth
1 (7.5-ounce) jar marinated artichoke hearts, drained
1 (7-ounce) can eggplant appetizer (caponata)



Steps
  1. Combine oil and couscous in medium saucepan. Cook on medium-high 3–4 minutes, stirring continuously, or until evenly coated and couscous begins to lightly toast.
  2. Stir in remaining ingredients; cover and cook 12–14 minutes, stirring occasionally, or until couscous is tender.
  3. Transfer couscous to serving bowl; fluff with a fork and serve. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 170kcal; FAT 9g; CHOL 0mg; SODIUM 220mg; CARB 13g; FIBER 2g; PROTEIN 4g; VIT A 0%; VIT C 4%; CALC 0%; IRON 2%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 15 ITEMS TO LIST

Dry Grocery
Add to your grocery list 2 cups Israeli (or pearl) couscous pasta
Add to your grocery list 1/2 cup cider vinegar
Add to your grocery list 1 tsp crushed rosemary
Add to your grocery list 1 tsp dried thyme
Add to your grocery list 1 (7-oz) can eggplant appetizer (caponata)
Add to your grocery list 1/2 tsp fennel seeds
Add to your grocery list 1 (7.5-oz) jar marinated artichoke hearts
Add to your grocery list 1/2 cup pistachio nuts
Add to your grocery list 4 cups reduced-sodium chicken broth

Meat
Add to your grocery list 8 (1 1/4-inch thick) lamb loin chops, about 2 lb

From Your Pantry
Add to your grocery list 1 tsp Worcestershire sauce
Add to your grocery list 1/4 cup + 2 tbsp extra-virgin olive oil
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list large zip-top bag
Add to your grocery list 1/2 cup sugar

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Aprons Advice

  • Complete your meal with carrots, a crusty baguette, and a fruit tart for dessert.
  • The marinade for the lamb chops calls for dried thyme and rosemary. If using fresh herbs, increase to 1 tablespoon of each.
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Recipe Version beef0055