North African lamb chops with minted couscous from Cast-Iron Cooking: Recipes & Tips for Getting the Most Out of Your Cast-Iron Cookware (page 59) by Rachael Narins

  • cilantro
  • couscous
  • ground cumin
  • garlic
  • lemons
  • mint
  • paprika
  • parsley
  • turmeric
  • olive oil
  • dried red pepper flakes
  • preserved lemon peel
  • dried mint
  • dried thyme
  • lamb loin chops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate up to 10 hours.

  • mharriman on March 12, 2019

    Delicious and quick. I made the marinade in the morning and cooked the chops 9 hours later, so they had soaked up the good sauce ingredients all day long. This is a quick dinner (couscous and chops took less than 20 minutes to cook) but tasted like they had experienced a lot of pampering. My husband and I loved the chops and sauce with the fresh mint/ couscous accompaniment. The small changes I made were 1) the time on the stove my thick chops were done to our liking — they were at 145 degrees f at 12 minutes, rather than 16 and 2) the amount of lemon juice for the couscous. I added fresh juice from a whole second lemon and a drizzle of olive oil to moisten the couscous. Those two things helped a lot.

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