Lamb Chops with Pearl Couscous and Snap Peas

Cooking Tip: Keep a close eye on nuts as they toast; they can go from golden to burnt very quickly. Remove them from the baking sheet to stop the cooking process. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit for helpful how to videos!

Wine Pairing: 2012 Pierre Henri Merlot – $15/bottle


  • 4 ounces sugar snap peas
  • 12 ounces lamb chops
  • ¼ cup almonds
  • 1 cup pearl couscous
  • 1 tablespoon sherry vinegar

What You Need At Home

  • medium pot
  • baking sheet
  • large pan
  • 2 tablespoons olive oil
  • kosher salt
  • black pepper

1. Prepare Ingredients

Preheat oven to 375°F. Bring a medium pot of water to a boil over high heat. Rinse sugar snap peas and slice lengthwise. Rinse lamb and pat dry with paper towel.

2. Roast Almonds 

On a baking sheet, arrange almonds in a single layer. Toast until golden and fragrant, 6-8 minutes. Remove from oven and roughly chop.

3. Cook Pearl Couscous

While almonds toast, add pearl couscous and a generous pinch salt to pot of boiling water. Cook until tender, about 10 minutes, then drain.

4. Season Pearl Couscous 

In a medium bowl, stir together sugar snap peas, almonds, pearl couscous, sherry vinegar, and 1 tablespoon olive oil. Taste and add salt and pepper as needed.

5. Cook Lamb 

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Season lamb on both sides with salt and pepper. When oil is shimmering, add lamb, working in batches if necessary, and cook until browned on outside and medium rare, 2-4 minutes per side.

6. Plate Lamb

Divide pearl couscous and lamb evenly between 2 plates and serve.


Recipes provided by Plated. 

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