Berbere-Spiced Lamb Chops
with Chickpea Pearl Couscous & Cauliflower Salad
Cooking time
30 minutes
Servings
2/4
Calories
1450 /serving
Take a moment to appreciate the complex aromas coming off these plates. You have berbere to thank, an Ethiopian spice blend with hints of cardamom, cinnamon and cloves. It's beautifully balanced with fresh herbs and zesty lemon for a uniquely uplifting spread.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Head of cauliflower
- 1 Lemon
- 2 Garlic cloves
- 14g Herb medley (parsley, mint, cilantro)
- 25g Nuts & Seeds salad topper
- 398ml Chickpeas (canned)
- 14g Honey
- 10g Capers
- 165g Multicoloured pearl couscous
- 43ml Sour cream
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, turmeric, allspice, coriander seeds, cinnamon, cloves)
Contains: Cashews • Milk • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Zester
Total Fat
53 g
Saturated Fat
9 g
Sodium
1770 mg
Total Carb
147 g
Sugars
16 g
Protein
102 g
Fibre
31 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the core of the cauliflower; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Mise en place
- Meanwhile, zest and juice the lemon.
- Mince the garlic.
- Pick the mint leaves off the stems; stack on top of the parsley and cilantro. Roughly chop the herbs.
- Drain and rinse the chickpeas.
- Roughly chop the capers.
Make the cauliflower salad & dress the couscous
- In a small bowl, make the vinaigrette by combining the lemon juice, lemon zest, capers, honey, garlic, herbs, 3 tbsp oil (double for 4 portions) and S&P.
- When the cauliflower is tender, transfer to a bowl and add ½ the vinaigrette; toss well.
- To the bowl of couscous, add the chickpeas and remaining vinaigrette; toss well.
Cook the lamb
- Pat the lamb dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Finish & serve
- In a second small bowl, combine the sour cream and S&P.
- Divide the sour cream between your plates and spread out in a circular motion.
- Top with the lamb, couscous and cauliflower salad.
- Garnish with the salad topper. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
