In a large bowl combine the yogurt, cumin, coriander, cinnamon, paprika, cayenne and garlic.
Set 1 TBSP of the yogurt mixture aside then slather the lamb chops all over with the remaining yogurt mixture.
Cover the lamb chops and let them marinate in the fridge for 6 to 8 hours.
Preheat the oven to 450° F.
Toss the tomatoes and red pepper with the 1 TBSP yogurt mixture and place in foil then roast the tomatoes and pepper mixture in the preheated oven for about 15 minutes or until lightly blackened.
Remove the tomato and pepper mixture from the oven and place in a food processor with the salt, oil, and vinegar then puree.
Prepare the couscous according to package directions replacing an equal amount of water with the puree.
Pull the lamb chops out of the fridge and season generously on both sides with salt and pepper.
Heat a cast-iron skillet over medium-high heat and sear the lamb chops about 5 minutes each side (roughly 140°F internal temperature for medium).
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