Spiced Lamb Chops on Sauteed Peppers and Onions

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“Rachael Ray”

Ingredients Nutrition


  1. Cover the lamb chops with wax paper or plastic wrap; whack each chop with the heel of your hand to flatten it out.
  2. Season the chops on both sides with salt and pepper.
  3. Combine the cumin, coriander, and paprika; sprinkle mixture evenly over the chops; pat spices in place; let chops stand for 15 minutes.
  4. Heat a large skillet over med-high heat; add in 2 tablespoons olive oil; when oil is hot, add in the peppers and onions.
  5. Season the vegetables with salt and pepper; cook for 5 minutes; then add in the tomatoes; continue to cook until their skin begins to burst.
  6. Add in half of the parsley and toss.
  7. Transfer the vegetables to a platter and cover loosely with foil; keep warm; don’t wash the skillet.
  8. In a small saucepan, add 1 tablespoon oil; heat the oil over medium heat; add in the garlic; stir/saute for 1 minute.
  9. Add in the chicken stock; bring to a boil; add in the couscous, remove from heat, and cover the saucepan; let stand for 5 minutes.
  10. Return the skillet you cooked the veggies in to the stove; add 1 tablespoon oil.
  11. Add the lamb chops and sear for 2-3 minutes on each side for medium rare, 4 minutes on each side for medium-well.
  12. Arrange the chops on top of the peppers and onion.
  13. Fluff the couscous with a fork and stir in the mint, remaining parsley, and pine nuts.
  14. The couscous makes a nice bed for the veggies and lamb to catch all the juices.

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