MLA Australian Lamb T-bone Chops with Zucchini, Walnut and Caper Couscous

Preparation

Method:
To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Stand, covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains then set aside.

Place parsley, ½ cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on and off to make a coarse paste. Reserve 2-3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.

Preheat oven to 450°F. Brush lamb chops generously with oil and season with salt and pepper. Pre-heat frying pan over high heat, add chops and cook 2 minutes, turn and cook for another minute.

Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed.

Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous.

Remove from oven and toss chops with the reserved parsley and walnut mixture.

Serve immediately with warm couscous.

Tips:

Prepare the couscous the day before, cover and refrigerate. When ready, bring to room temperature, then toss with the herb-nut mixture just before serving.

This dish is also great with the larger grained “Pearl” couscous – just boil in stock or water 10-12 minutes or until tender then proceed as directed.