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Publix Simple Meals

Grilled Lamb With Pistachio Sauce and Caponata Couscous

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

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



Cooking Instructions

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.


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.)


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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Nutritional Information

Grilled Lamb With Pistachio Sauce

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%

Caponata Couscous

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%