malinda sargent Recipe

Rima's Grilled Lamb Chops with Rose Jam, Mint Pesto and Pearl Couscous

By malinda sargent GREEKROSE2005


Recipe Rating:
 1 Rating
Serves:
16

malinda's Story

The source of this recipe is

laurasbestrecipes.com/...uscous.html

Ingredients

16 lamb t-bone chops (not rack)
2 bunches mint- leaves only
fresh thyme- several branches, leaves only
1 bunch arugula- washed, trimmed, and spun dry
1/3 cup toasted pine-nuts
1/3 cup toasted pistachios
2 oz ricotta salata or queso cotija
salt and pepper
pinch of anise seeds
olive oil
2 cloves fresh garlic
juice from 1 lemon
1 jar rose jam (available at all turkish and middle eastern shops. 3
cups pearl couscou
s pinch saffron
4 cups chicken stock
6 fresh roses un-sprayed if possible

Directions Step-By-Step

1
Step 1: marinate the lamb chops for 30mins before grilling in:
the chopped fresh thyme
the anise seeds (optional) not everyone likes anise- but I highly recommend them here!!
about 3 Tb chopped fresh mint leaves
plenty of pepper
olive oil
2
Step 2: mint pesto:
in food processor, put half of the prepped mint leaves
the garlic cloves
lemon juice
big splash of olive oil (about 1/4 cup, maybe a little less)
half of the pine nuts
the cheese- crumbled
Pulse til blended but still has some chunky texture. season to taste with salt and pepper, add a pinch of sugar if bitter. Put aside.
3
Step 3: for the couscous:
heat a heavy bottomed big saute pan, add a splash of olive oil and add the couscous, stirring til oil has coated the grains.
Add the saffron and chicken stock, season to taste with salt and pepper. Turn down heat, stir, cover and cook for approximately 15 minutes or until all water is absorbed. Turn off heat, keep covered for 10 minutes, then turn into a bowl, when you can touch it without being too hot, separate all the grains with your hands. cover the bowl and keep in a warm place.
Chop the remaining pistachios, also coarsely chop the mint leaves and arugula, add to the couscous, with the remaining pine-nuts.
Check seasoning.
4
Step 4: Grill the lamb chops. add salt while grilling them.
5
Step 5: to serve:
Pile the couscous salad in the center of a large platter or Moroccan bowl.
Arrange the chops around the couscous, drizzle generously with the rose jam, and garnish with mint leaves and rose petals..
serve the mint pesto on the side.

About this Recipe



  • Comments

  • 1-5 of 10
  • user
    Helene Mulvihill WeBakeinTX - Feb 12, 2011
    wow. sounds like you and Rima are pretty good friends. But we both know you took this entire recipe, word for word, ingredients, directions, PHOTO and comments, (how pathetic) from Laurasbestrecipes.com
  • user
    malinda sargent GREEKROSE2005 - Feb 12, 2011
    Im not claiming them to be mine Helene I am just sharing them on here for other people as well to try ans so I have a reference to use it when I want
  • user
    malinda sargent GREEKROSE2005 - Feb 12, 2011
    Im not claiming the recipes as my own, many of the people one here share recipes from many cookbooks and sites. I dont see what is so wrong and pathetic with it. If you dont like it then dont save it and dont comment on it.
  • user
    Helene Mulvihill WeBakeinTX - Feb 12, 2011
    Malinda, what is wrong is that you did NOT share the origins of your source. Thats called plagiarism and its illegal, even on the internet. please see the rules for reposting someone elses recipe. You most certainly CAN repost, but you are ethically bound to say so. you can find the rules at the bottom of the page, club rules. please read them and adjust your recipes and remove your stolen photos
  • user
    malinda sargent GREEKROSE2005 - Feb 12, 2011
    Sorry I did NOT know this as I am a new member here and only recently using the site. I had only been posting the recipes both I have of my own friends and family and ones online I like. I will change this, wish you had nicely emailed me and let me know in a polite manner, but I understand what your saying now and will be fixed.