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Quick lamb chops!
SUPER-QUICK LAMB CHOPS
4 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
2 teaspoons fresh thyme leaves
Pinch cayenne pepper
Kosher salt, to taste
¼ cup extra-virgin olive oil
8 lamb chops, 1 inch thick
Vegetable oil for grilling
Pulse the garlic, rosemary, thyme, cayenne and salt in a food processor.
Pour olive oil in slowly and pulse into a paste.
Rub the paste on both sides of the chops and marinate them for at least 1 hour in the refrigerator.
Let the chops come up to room temperature for at least 20 minutes before grilling.
Brush a stovetop grill pan lightly with vegetable oil. Heat the pan over high heat until almost smoking. (You can also cook the chops on a hot outdoor grill.)
Sear the chops on one side for about 2 minutes. Turn and cook for another 3 minutes for medium-rare. Do not overcook.
AND ISRAELI COUSCOUS
4 tablespoons olive oil
1 cup Israeli couscous
1½ cups vegetable stock
1 red onion, peeled and diced
1 zucchini, diced (½-inch pieces)
1 yellow summer squash, peeled, seeded and diced (1/4-inch pieces)
1 red bell pepper, seeded and diced
4 cloves garlic, coarsely chopped
8 sun-dried tomatoes, cut into thin strips
½ cup toasted walnut pieces
¼ cup balsamic vinaigrette
½ cup fresh basil, cut into thin strips
Preheat oven to 350 degrees.
Heat 1 tablespoon of olive oil in a medium saucepan.
Add the couscous and stir to coat with oil.
Pour in the stock and cook the couscous, stirring it occasionally, until all the stock is absorbed. (This will take 12 to 15 minutes.) When couscous is tender, remove it from heat and put it in a heat-proof bowl.
Coat all the vegetables thoroughly with the remaining 3 tablespoons of olive oil.
Spread the vegetables evenly on a parchment-lined rimmed baking sheet and bake for 20 to 30 minutes or until tender. Drain any liquid by placing the vegetables on paper towels.
Combine the couscous, roasted vegetables, tomatoes and walnuts in a large bowl.
Toss with balsamic vinaigrette to taste and garnish with basil.
Photo by Bjorn Meisner
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