Thinking out loud... Maybe I should open my own test kitchen? I just love to experiment and keep it moving. I would DIE if I had to make the same thing over and over, yet that is how someone becomes a master of something. Any-who, tonight's dinner request was lamb chops and a soup. I decided on a butternut soup and couscous on the side item for the lamb chops.
We had a bottle of Chardonnay and Shiraz left over from the weekend, I used the white wine for the butternut squash and the red for the lamb chops. They came out pretty good and the plates were empty.
Lamb Chops Marinated in Red Wine
Courtesy of Country Living
1/2 cup red wine (I used an 06 Shiraz)
1/4 cup olive oil
2 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 lemon, peel only, cut into strips
3 large cloves garlic, minced
2 teaspoons fresh thyme
2 teaspoons fresh mint
3/4 teaspoons fresh-ground pepper
8 (about 2 pounds) lamb rib chops
1. Make the marinade: Combine red wine, olive oil vinegar, lemon juice, lemon peel, garlic, thyme, mint, and 1/2 teaspoon pepper in a baking dish. Add lamb chops to the marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.
2. Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Grill or place under the broiler the chops -- about 4 minutes per side for medium rare.
Simple Fruity Couscous Salad
1 1/3 cups dry couscous
2/3 cup slivered almonds
1/2 cup packed dried apricots, chopped,
2/3 cup sweetened, dried cranberries or raisins, microwaved in 1 cup water for 1 minute
1 teaspoon cumin
1 teaspoon cinnamon
2 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste
Prepare couscous according to package directions. (Ratio is one cup of couscous , 1 cup water) Combine all ingredients; toss. Serve at room temperature or chilled.
*Note - I cooked my couscous in freshly squeezed orange juice to give it some extra flavor