LibreRecipes

Lamb with Couscous and Minted Fruit Chutney

Rating

From the Spa at Doral in Miami.

1 tablespoon olive oil (preferably extra-virgin)

4 garlic cloves, minced

1 teaspoon (packed) chopped fresh rosemary

4 1 1/4-inch-thick lamb loin chops, trimmed

1 3/4 cups water

1/4 cup dried tart cherries

1/4 cup diced dried apricots

1/4 cup dried cranberries

1/4 cup chopped fresh mint

1 teaspoon balsamic vinegar

1 10-ounce box couscous

Mix oil, garlic and rosemary in 8x8x2-inch glass baking dish. Add lamb; turn to coat. Cover; refrigerate at least 2 hours and up to 4 hours, turning occasionally.
Mix water, cherries, apricots and cranberries in heavy medium saucepan. Bring to boil. Reduce heat and simmer until water is absorbed and fruits are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in mint and vinegar. Season to taste with salt and pepper. Cool chutney slightly.
Prepare couscous according to package instructions.
Preheat broiler. Season lamb with salt and pepper. Transfer lamb to broiler pan. Broil to desired doneness, about 6 minutes per side for medium-rare.
Transfer lamb to plates. Top with chutney. Spoon couscous alongside.