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Black Currant-Glazed Lamb Chops with Pistachio Couscous

Pistachio Couscous

Serves 4

Ingredients:

1 1/4 cups fat-free, lower-sodium chicken broth, divided

2 tsp Flying Olive Garlic EVOO or any Flying Olive mild-medium single varietal of choice

1/8-1/4 tsp salt

1 cup uncooked couscous

2 Tbsp chopped fresh mint

¼ cup unsalted shelled pistachios, chopped

Preparation:

Bring broth, EVOO, and 1/8 teaspoon salt to a boil in a medium saucepan.  Stir in couscous; cover.  Remove pan from heat.  Let it sit for about 10 minutes.  Fluff couscous with a fork; stir in pistachios, and sprinkle with mint.

Currant-Glazed Lamb Chops

Yield: Serves 4 (serving size: 2 chops per person)

Ingredients:

2 tsp Flying Olive Garlic EVOO or any Flying Olive mild-medium single varietal of choice

¼ tsp salt

2 teaspoons minced rosemary

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

8 (3-ounce) lamb rib chops, trimmed

Cooking spray

1/3 cup red currant jelly ( if you don't have or can't find red currant, try jellied cranberry sauce or raspberry jelly)

3 Tbsp Flying Olive Black Currant Balsamic Vinegar

2 tsp whole-grain mustard

1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped

2 Tbsp chopped fresh mint

Rosemary leaves (optional)

Preparation:

1. Combine EVOO, salt, rosemary, garlic powder, and pepper in a bowl.  Rub paste evenly on both sides of chops.

2. Coat skillet with cooking spray and heat over medium-high heat.  Add lamb and cook for 6 minutes, 3 minutes each side, until
desired doneness is reached. Remove from pan, and keep warm.

3. Add remaining 1/4 cup broth, jelly, Flying Olive Black Currant Balsamic Vinegar, and mustard.  Bring to a boil.  Reduce heat; simmer for 1-5 minutes or until slightly syrupy.

4. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.

Serve with the Pistachio Couscous above.

Based on a recipe from Cooking Light, December 2011