LIVE VIDEO: WZZM 13 News at Noon    Watch

A Bachelor & His Grill share lamb chop recipe

10:35 AM, Feb 9, 2014   |    comments
  • Share
  • Print
  • - A A A +

GRAND RAPIDS (WZZM)- Dave Olsen of "A Bachelor & His Grill" shares a recipe you can try on Valentine's Day.

Seared Moroccan Spice Lamb Chops with Toasted Hazelnut and Minty CousCous Salad
Prep time:  
Cook time:  
Total time:  
Serves: 4
  1. In food processor pulse together A Bachelor & His Grill's, "Moroccan Spice Mix" (recipe below), garlic, parsley & 3 tablespoons olive oil, seasoning to taste with salt & pepper.
  2. Place lamb chops in air-tight plastic bag, pour Moroccan marinade over chops, then seal & refrigerate 1-4 hours, turning occasionally.
  3. Remove chops from refrigerator 20 minutes before cooking, bringing meat back near room temperature.
  4. In a heavy-bottom skillet over medium heat, bring to simmer 1 tablespoon olive oil.
  5. Gently lay lamb chops in uncovered skillet, searing for 3-4 minutes per side for medium rare (135?F) & 4-6 minutes per side for medium (145?F).
  6. Remove from heat immediately, place under tin foil tent for 3-5 minutes.
  7. Plate with A Bachelor & His Grill's, "Toasted Hazelnut & Minty CousCous Salad" (recipe below), season additionally to taste, garnish & Serve.
Moroccan Spice Mix
Prep time:  
Cook time:  
Total time:  
Serves: ½ cup
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • ½ tablespoon turmeric
  • 1 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 level teaspoon brown sugar
  • ½ teaspoon cayenne pepper
  1. In food processor pulse together all spices.
  2. Set aside until ready for use, or place in resealable container & store at room temperature, up to 4 weeks.
Toasted Hazelnut and Minty CousCous Salad
Prep time:  
Cook time:  
Total time:  
Serves: 2-4
  • 1½ cups water
  • 1 cup couscous
  • ½ cup red onion, finely diced
  • 2-4 cloves garlic, minced
  • ¾ cup dates, chopped (or alternate dried fruit of your choice)
  • ½ cup salted hazelnuts, dry roasted & chopped
  • ½ cup mint, chopped
  • 2 tablespoons olive oil
  • kosher salt and ground peppercorn, to taste
  1. In medium pot bring water, oil & ½ teaspoon salt to raging boil.
  2. Remove pot from heat, add couscous, cover & rest 30 minutes.
  3. Meanwhile, over lined baking sheet dry roast hazelnuts in oven for 8-10 minutes. Remove & set aside to cool.
  4. Bring 1 tablespoon olive oil to gentle simmer in a small skillet over medium heat, then add onion & garlic, sauteing 5-7 minutes, or until fragrant.
  5. Chop dates & mint.
  6. Toss all ingredients into pot with couscous, fluff with fork, season to taste & serve.

Most Viewed Articles

Most Watched Videos