Recipe courtesy of Roger Mooking
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Lamb Chops
  • 1 cup thick yogurt (recommended: Greek or Balkan style)
  • 3 cloves garlic, minced
  • 2 tablespoons ground cardamom
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 racks lamb, cut into chops
Pear Chutney
  • 1 1/2 tablespoons butter
  • 1 shallot, minced
  • 3 bosc pears, peeled, cut into large dice
  • 1/3 cup sugar
  • 1 tablespoon white wine vinegar
  • 1/2 stick cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 green chile, sliced
  • 1 tablespoon minced fresh ginger
  • Cilantro Couscous, recipe follows
  • Tomato Yogurt Salad, recipe follows
Cilantro Couscous
  • 1 cup couscous
  • 3 tablespoons capers
  • 1 tablespoon butter
  • Zest of 1 lemon
  • 1 cup water, boiling
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh cilantro
Tomato Yogurt Salad
  • 4 plum tomatoes, coarsely chopped
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh mint
  • 1/4 cup thick yogurt
  • Salt

Directions

Watch how to make this recipe.

Pear Chutney

For the lamb chops: Place the yogurt, garlic, cardamom, pepper, and vegetable oil in a large bowl and stir to combine. Place the lamb chops in the marinade and place in the refrigerator for a minimum of 30 minutes, maximum, 24 hours. 

Heat grill over medium to high heat. 

Remove the lamb chops from the marinade and place on a grill. Grill until cooked through. 

For the pear chutney: Heat the butter in a saute pan over medium to low heat. Add the shallots and cook until translucent. Add the pears, stir and cook until tender. Add the sugar and stir. Once the sugar has dissolved, add the vinegar and stir. Add the cinnamon stick, cardamom, chile, and minced ginger, stir. Cook the mixture until the liquid has evaporated, then remove from the heat, add remaining butter and stir.

Cilantro Couscous

Place the couscous, capers, butter, lemon zest, and salt in a bowl. Pour the boiling water over the couscous, cover with plastic wrap for 3 minutes. Fluff with a fork and drizzle with olive oil. Add the cilantro and toss.

Tomato Yogurt Salad

In a bowl, combine the tomatoes, lemon juice and chopped mint. Add the yogurt, season with salt and toss to combine.

Categories:

IDEAS YOU'LL LOVE

Grilled Pork Chops with Corn, Tomatoes and Basil

Recipe courtesy of Cooking Channel

Chop Bar Meat Loaf

Cider Glazed Pork Chops with Apple Thyme Chutney and Collard Greens

Recipe courtesy of Lynn Crawford

Peanut Butter Burger

Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado

Recipe courtesy of Roger Mooking

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

The Freshman Class

7:30am | 6:30c

The Freshman Class

8:30am | 7:30c

The Freshman Class

9:30am | 8:30c

Dinner at Tiffani's

10:30am | 9:30c

Dinner at Tiffani's

11:30am | 10:30c

Dinner at Tiffani's

12:30pm | 11:30c

Dinner at Tiffani's

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here