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In a medium saucepan, bring water to a boil. Stir in couscous, raisins, 2 tablespoons green onions and 1/2 teaspoon salt. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes, stirring occasionally. Remove from heat.
Meanwhile, in a small bowl combine 1 tablespoon mint, coriander, cumin, cinnamon and the remaining 1 teaspoon salt. Sprinkle spice mixture on both sides of lamb chops; rub in with your fingers. In a very large skillet, heat olive oil over medium-high heat. Add chops to skillet. Reduce heat to medium and cook for 10 to 12 minutes or until desired doneness, turning once.
For sauce, in a medium saucepan combine kumquats, orange juice, sugar and the remaining 2 tablespoons green onions. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is reduced and almost syrupy, about 10 minutes. Remove from heat. Cool slightly. Stir in the remaining 2 tablespoons mint.
Serve lamb chops over couscous. Spoon sauce over all.