By Maria A. Pardalis

Pan Seared Lamb Chops with Apricot Pistachio Couscous

Cook time: 35 minutes
Serves: 4

Christos Anesti! Christ has risen! Lent is over, Easter is finally here and that means its time for lamb! Greek Easter tradition calls for roasting lamb whole on a spit over wood charcoal for 4 to 5 hours. Although this produces possibly the tastiest lamb you will ever eat, the process is very intricate and labor intensive. A succulent and healthier alternative to having lamb the traditional way, are lamb loin or rib chops. Lamb chops are not difficult to prepare or cook and can easily be found in your local grocery store.

Lamb tastes wonderful when it is simply cooked, since the meat is flavorful enough on its own. Try this Greek themed with a twist lamb and couscous recipe for Easter this year or on any other spring night. The apricot pistachio couscous is made with Israeli couscous, also called pearl, which is larger than it’s common form and will absorb more flavor resulting in a creamy and rich dish. It also compliments the lamb perfectly and tastes excellent served cold, which makes for fabulous leftovers!

This easy yet impressive meal is ideal if you are hosting Easter, since it will enable you to spend more time with your guests and less time in the kitchen!

Lamp Chops

Ingredients:

• 8 lamb loin or rib chops, trimmed of any excess fat
• 1 tablespoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• Extra Virgin Olive Oil
• Sea salt and freshly ground black pepper
• Sprigs of fresh thyme for garnish (optional)

Preparation:

1. In a small bowl, combine 3 tablespoons olive oil, garlic and thyme to make a paste. Rub paste over both sides of the lamb chops and refrigerate covered for at least 30 minutes or up to 1 hour.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season lamb chops with salt and pepper. Add lamb to skillet and sear for 5 minutes on each side or until desired doneness. It is important to never crowd the pan, putting too many lamb chops in at the same time will cause them to steam.
3. Transfer lamb to plate and cover loosely with foil until couscous is ready.

Apricot and Pistachio Couscous

Ingredients:

• 1 ½ cups Israeli couscous, also called pearl
• 2 ½ cups water
• 1/2 cup dried apricots, halved
• ½ cup unsalted pistachios, toasted
• 1 small shallot, finely diced
• 2 tablespoons Extra Virgin Olive Oil
• 1 cinnamon stick
• 1 tablespoon fresh mint, chopped
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest, finely grated
• Sea salt and freshly ground black pepper

Preparation:

1. Heat 2 tablespoons extra virgin olive oil in a large sauce pan over medium-high heat. Add the shallot and sauté until translucent.
2. Add couscous and stir constantly for 3 to 5 minutes or until lightly toasted.
3. Add water and cinnamon stick. Bring mixture to a boil.
4. Reduce heat to low and add apricots. Cover and simmer for 10 to 15 minutes or until water is absorbed.
5. Remove pot from heat and let stand for 5 minutes. Uncover, remove cinnamon stick and mix in pistachios, lemon juice and season with salt and pepper.
6. Fluff couscous with a fork. Garnish with mint, lemon zest and serve with the lamb.

This mouth-watering spring meal must be paired with a full-bodied and juicy red wine such as a fruitful Bordeaux with balanced tannins. Lamb is a hearty meat and needs an equally strong wine.

Kali Orexi!!