The spices go perfectly with the lamb. Don’t be afraid to use all of the mixture- it looks like a lot, but the lamb holds up well to it. The couscous was great. i didn’t have orange juice on hand, so I just used some thre some frozen concentrate and water into the pot. I bet the couscous would be great served cold the next day.
1 t. cumin
1/2 t. corriander
2 t. honey
4 lamb chops
1/2 onion, chopped
handful dried cranberries
1/2 c. water
1 c. orange juice
1 t. curry powder
1 c. Isreali couscous
cilanto to taste
In a small bowl, combine cumin, corriander, and salt.
Spread each lamb chop with honey and coat with spice mixture.
Heat a saucepan over medium heat. Add onion and cook until soft.
Add next 4 ingredients (through curry) and bring to a boil.
Remove from heat and add couscous. Cover.
Put the lamb under the broiler. I broiled them for about 5 minutes on each side for a medium level of doneness.
Just before serving, add cilantro to couscous and fluff with a fork.