Cast Iron Lamb Chops with Couscous Salad

Cast Iron Lamb Chops with Couscous Salad

Surprisingly fast and super delicious, this simple dish makes a great meal. Spiced lamb chops cook quickly in a cast-iron skillet and pair perfectly with healthy and flavorful couscous salad.



1 hour, 10 mins

Total cook time

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Main Ingredients

  • Open Nature® rack of lamb (cut into individual chops (2-3 ounce of meat per chop))


  • 1 cup couscous (cooked per package instructions, cool prepared to room temperature)
  • 1 cup baby spinach
  • 1/4 cup cherry tomatoes (cut into small slices or halves)
  • 1/4 cup sweet peas ((frozen), warmed in hot water or microwave)
  • 1 Tbs extra virgin olive oil
  • 1 tsp lemon juice
  • 1 pinch kosher salt

Lamb Marinade

  • 1 sprig fresh rosemary
  • 2 Tbs extra virgin olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 2 Tbs red wine
  • 1 tsp minced garlic
  • 2 tsp Dijon mustard

Cooking Instructions

Step 1

Prepare marinade.

Step 2

Prepare the lamb chops by cutting between each bone to divide rack into chops.

Step 3

Tenderize each lamb chop to flatten eye of the chop.

Step 4

Mix ingredients for marinade, put chops into bowl, add marinade and coat each chop, allow to marinate 30-45 minutes.

Step 5

While lamb chops are marinating, prepare couscous. Combine cooked couscous (prepared according to package instructions) with baby spinach, cherry tomatoes, peas, olive oil, lemon juice and seasoning.

Step 6

Heat pan over medium-high heat, add oil, then add lamb chops and allow to cook for 3-4 minutes per side, reduce heat as necessary to prevent excessive coloring.

Step 7

Remove from pan and let lamb chops rest for 3-4 minutes, then plate with couscous salad and serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.