Lamb Chops with Couscous

INSTRUCTIONS

• 1 To make the dry rub, mix together the salt, Hearty Seasoning, and pepper in a small bowl.
• 2 On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
• 3 To make the marinade, mix together the garlic, orange zest, orange juice and Hearty Seasoning in a medium bowl.
• 4 Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.
• 5 While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty Seasoning, salt, and pepper. Set aside.
• 6 To make the couscous, combine the chicken stock, butter, and salt in a small saucepan over medium-high heat. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons of olive oil and mix. Set aside.
• 7 To cook the lamb chops, heat the canola oil in a large cast iron skillet over medium heat.
• 8 Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper. Discard any remaining marinade.
• 9 Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
• 10 Just before serving, fold the parsley and chives into the couscous.
• 11 To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
• 12 Enjoy!