Couscous with golden raisins, tangerine honey-glazed carrots
Moroccan spice, recipe follows 2 8-ounce lamb rib chops (your local butcher will have the best quality) 2 cups couscous with golden raisins, recipe follows 2 cups tangerine honey-glazed carrots, recipe follows
1. Preheat oven to 350 degrees
2. Rub 1 tablespoon Moroccan spice all over each rib chop and let rest 2-3 minutes so the rub infuses into the meat. Heat a cast iron pan over medium-high heat for 3-5 minutes. Add 1 tablespoon unsalted butter. Place lamb chop on top of butter and press lightly. This will give the chop a beautiful sear and also trap in all the juices in the meat. Sear each side for about 3 minutes. Immediately place pan in oven and roast for 10-12 minutes.
3. To serve, place a large scoop of couscous on each plate. Place lamb chop on top of couscous. Spoon tangerine honey-glazed carrots to side of lamb chop.
Ingredients Directions Ingredients Directions Ingredients Directions
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
1teaspoon ground allspice
1/2 teaspoon ground cloves
1. Mix all ingredients together in small bowl.
2. You’ll use this spice for the lamb chops (above) and the couscous (recipe below).
Tangerine Honey-Glazed Carrots
4 carrots, cut diagonally 1/4-inch thick
1 shallot peeled, trimmed and sliced lengthwise
1 tablespoon butter, unsalted
1 teaspoon salt
2 tangerines, juiced and flesh minced
1 tablespoon orange juice
1/3 cup white wine
1/3 cup mild honey
2 teaspoons chopped fresh dill (optional)
2 teaspoons chopped fresh chives (optional)
1/4 teaspoon black pepper
1. Spread carrots and shallots evenly in a 12-inch heavy skillet, add butter and sprinkle with salt. In a small bowl whisk together citrus juice, wine and honey and pour over vegetables. Cover skillet with a lid (or cover tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 10 minutes.
2. Using a slotted spoon transfer vegetables to a bowl. Boil remaining liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill, chives and pepper.
Couscous with Golden Raisins
2 tablespoons Moroccan spice, recipe above
1 tablespoon olive oil
1each sweet onion, minced
1/2 cup golden raisins
1/2 teaspoon salt
1 tablespoon orange zest
1 cup garbanzo beans
1 1/2 cups chicken broth
1/2 cup fresh orange juice
1bunch mint, chopped
1. Place a large, heavy bottomed pot over medium heat. Add Moroccan spice, stir and gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the raisins, salt, zest and garbanzo beans.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.