Created by: Emily WilsonRecipes included in this meal:
Ingredients
- Carrots
1 Pound - English Cucumber
1/2 - Fresh Dill
1 Tablespoon - Fresh Lemon Juice
1 Tablespoon - Garlic
4 Cloves - Red Onion
1 Tablespoon - Lamb Chops, Frenched, Bone-In
8 - Butter, Unsalted
1 Tablespoon - Greek Yogurt
3/4 Cup - Couscous, Instant
1 1/2 Cups - Pine Nuts
1/3 Cup - Chicken Stock, Low Sodium
1 1/2 Cups - Black Pepper
- Curry Powder
1 1/2 Teaspoons - Dried Cranberries
1/2 Cup - Ground Coriander
1 1/2 Teaspoons - Kosher Salt
1/4 Teaspoon - Balsamic Vinegar
2 Tablespoons - Extra Virgin Olive Oil
2 Tablespoons - Water
1 1/4 Cups
Kitchen Equipment
- Aluminum Foil
- Paper Towels
- 4 Stove Top
- Chef’s Knife
- Cutting Board
- 1 Grill Pan
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 1 Mixing Bowl, Medium
- 1 Mixing Bowl, Small
- Peeler
- 1 Saucepan, Small (1 1/2 QT or Smaller)
- 1 Saute Pan, Medium (10″-12″)
- 1 Saute Pan, Small (8″-9″)
Steps for Grilled with Cucumber Raita
Prep Steps
- Prepare a plate with layers of paper towels.
- Cut the cucumber in quarters lengthwise, then slice into 1/4 inch thick pieces to measure the indicated amount. Place on the plate with paper towels and let drain while you prep other ingredients.
- Squeeze the fresh lemon juice into a medium mixing bowl to measure the indicated amount.
- Cut the red onion into 1/4 inch dice to measure the indicated amount. Add to the lemon juice.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add half to the lemon juice and onion and reserve the rest for the lamb.
- Pick dill leaves off the stems and finely chop to measure the indicated amount. Add to the garlic and onion.
- Add the yogurt to the lemon juice, onion, garlic and dill and stir to combine. Season with salt and pepper to taste. Place in the refrigerator.
- In a small mixing bowl, combine the curry powder and ground coriander.
Cook Steps
- Preheat the grill pan over medium heat.
- Dry the lamb chops thoroughly, then season with salt and pepper. Drizzle with olive oil and rub the remaining garlic and spice mixture evenly over each chop.
- Drizzle some olive oil over the grill pan and use paper towels to carefully spread the oil between the ridges.
- Place the lamb chops on the hot grill pan. Cook until nice grill marks have formed on one side, about 4-5 minutes for approximately 1 1/2 inch thick chops. Flip and cook another 4-5 minutes on the other side. Depending on the thickness of the chops, you may need to cook less or more. Chops should feel firm on the outside but tender in the center for medium rare.
- Remove the yogurt sauce from the refrigerator. Add the chopped cucumber, and stir to combine. Season with salt and pepper to taste. Transfer the raita to a small serving dish.
- Once you remove the lamb chops from the grill pan, cover loosely with foil and let them sit for 5 minutes before serving.
- Transfer the grilled lamb chops to a serving dish or dinner plates. Serve with the cucumber raita sauce on the side. Ready to eat!
Steps for Pine Nut and Cranberry Couscous
Prep Steps
Cook Steps
- Heat a small saute pan over medium-low heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a large mixing bowl or serving dish.
- Place water and chicken stock into a small saucepan. Set over high heat. Proceed with next step as liquid comes to a boil.
- Once liquid is boiling, stir in the couscous. Remove saucepan from heat and cover. Let sit for 5 minutes until water is absorbed.
- Once couscous is finished, transfer to the large mixing bowl with the pine nuts.
- Stir dried cranberries into the bowl of couscous. Season with salt and pepper to taste.
- Serve the pine nut and cranberry couscous from the serving bowl or transfer to dinner plates. Ready to eat!
Steps for Balsamic-Glazed Carrots
Prep Steps
- Peel the carrots. Cut off both ends, then cut each carrot in half crosswise and again lengthwise. If any ends are significantly thicker than the other pieces, cut them in half again.
Cook Steps
- Place the cut carrots, salt and water in a medium saute pan over medium heat. Bring water to a boil.
- Once water is boiling, cover the pan with a lid or foil and lower heat to a simmer. Cook another 9-12 minutes to soften carrots. Shake the pan every few minutes to keep the carrots from sticking.
- Remove the lid from the carrots and cook another 3-5 minutes to evaporate the remaining liquid.
- Once the water is completely evaporated, add balsamic vinegar. Cook for another 2-3 minutes until vinegar is nearly cooked out and carrots are nicely coated.
- Add the butter and season with salt and pepper to taste. Toss to combine as the butter melts. Once melted, remove from heat.
- Transfer the balsamic-glazed carrots to a serving platter or dinner plates. Ready to eat!