honoluluadvertiser.com

Sponsored by:

Comment, blog & share photos

Log in | Become a member
The Honolulu Advertiser
Posted on: Wednesday, April 1, 2009

TASTE
Dinner gets North African flair with spices

 •  Fresh roasted tomatoes

By Linda Gassenheimer
McClatchy-Tribune News Service

Hawaii news photo - The Honolulu Advertiser

Spiced lamb chops take on a North African flavor when they're paired with tomato mint couscous. The meal is simple to prepare but is special enough for Easter dinner.

McClatchy-Tribune News Service

spacer spacer

Allspice, cinnamon and a touch of cayenne add a sweet and spicy flavor to lamb chops. When served with tomato mint couscous, the spiced lamb chops capture the flavors of North Africa. Sweet spices and slow-cooking lamb and couscous are traditional flavors of this region.

This is a quick dish for a weekday meal and is also special enough for an Easter Sunday dinner.

Loin lamb chops are used here, but rib chops or lamb steaks cut from the leg can be used. Lamb steaks, which come about 1 to 1 1/2 inches thick with a round slice of bone in the center, are sometimes displayed in the meat case, or you can ask the butcher to cut them.

This meal contains 590 calories per serving.

Note: Orzo or other small pasta can be used instead of the couscous. It will need to be boiled for about 8 or 9 minutes.

SPICED LAMB CHOPS

  • 2 (7-ounce) loin lamb chops

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon cayenne pepper

  • Olive oil spray

    Remove visible fat from lamb. Mix allspice, cinnamon and cayenne pepper together. Spread mixture on both sides of chops. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chops and brown 2 minutes; turn chops over and brown 2 minutes. Lower heat to medium, cover with a lid, and cook 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium. Makes 2 servings.

  • Per serving: 590 calories (43 percent from fat), 13.7 g fat, 6.1 g saturated fat, 105 mg cholesterol, 40.6 g protein, 1 g carbohydrate, no fiber, 101 mg sodium

    TOMATO MINT COUSCOUS

  • 1 cup water

  • 2/3 cup precooked couscous

  • 1 cup thinly sliced red onion

  • 1 ripe tomato, cut into 1-inch cubes

  • 1/2 cup fresh mint leaves, torn into small pieces

  • 2 teaspoons olive oil

  • Salt and freshly ground black pepper

    Bring water to a boil and stir in couscous and onion. Cover and remove from heat. Let sit 5 minutes. Add tomato, mint, oil and salt and pepper to taste. Fluff with a fork and cover until needed. Makes 2 servings.

  • Per serving: 590 calories (17 percent from fat), 5.7 g fat, 0.7 grams saturated fat, no cholesterol, 10 g protein, 54.5 g carbohydrate, 2 g fiber, 12 mg sodium