Lamb chops in a Dutch oven with couscous and toasted almonds

Ingredients

• 8 pieces Lamb chops (choose chops with a bit of fat for extra tenderness)
• 1 unit Yellow onion (peeled and finely sliced)
• 2 cloves Garlic cloves (crushed)
• 2 tablespoons Raisins (preferably golden)
• 2 tablespoons Honey (light or floral depending on preference)
• 30 g Sliced almonds (toasted and then lightly crushed)
• 200 g Fine couscous (cooked in salted water, lightly spiced (cumin) if desired)
• 250 ml Water (for cooking the couscous)
• 2 tablespoons Olive oil (for cooking the aromatics and the lamb)
• 1 pinch Salt (to taste)
• 1 pinch Black pepper (to taste)

Instructions

1. Prepare the aromatics

   Peel the onion, cut it into thin strips. Crush the two garlic cloves. Measure the honey, raisins, and sliced almonds.

   Time: PT5M

2. Sauté onion and garlic

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the onion and garlic, sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium‑high

3. Sear the lamb chops

   Place the lamb chops in the hot Dutch oven. Sear for 2 minutes on one side, flip and sear 2 minutes on the other side, then an additional 1 minute to lightly brown.

   Time: PT5M

   Temperature: medium‑high

4. Add honey, raisins and simmer

   Pour the raisins and honey over the chops. Stir quickly, cover the pot, reduce heat to medium‑low and let cook for 10 minutes.

   Time: PT10M

   Temperature: medium‑low

5. Prepare the couscous

   Bring 250 ml water to a boil in a small saucepan, add a pinch of salt and the couscous in a stream. Remove from heat, cover and let swell for 5 minutes. Fluff with a fork.

   Time: PT5M

   Temperature: boiling

6. Toast the almonds

   Heat the small skillet over medium heat, add the sliced almonds and toast for 3 minutes while stirring constantly. Optional: lightly crush them with a mortar.

   Time: PT3M

   Temperature: medium

7. Plating

   On each flat plate, place a portion of couscous, lay two lamb chops, drizzle with cooking sauce and sprinkle toasted almonds.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Lamb chops: Pork chops, Veal chops
• Instead of Yellow onion: Shallot, white onion
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Raisins: Chopped dried apricots, Dried figs
• Instead of Honey: Maple syrup (1.5 tbsp)
• Instead of Sliced almonds: Sliced pecans, Crushed pistachios
• Instead of Fine couscous: Medium couscous, Fine polenta
• Instead of Olive oil: Sunflower oil, Butter

Equipment Needed

• Cocotte (Dutch oven)
• Small skillet
• Mortar and pestle (optional)
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring cup
• Measuring spoon
• Flat plate

Critical Steps — Do Not Skip

• Sear the lamb chops to achieve a nice color.
• Add honey and raisins before covering to prevent the honey from burning.
• Toast the almonds just before serving to retain crunch.

Chef Tips from the Video

• Drizzle a splash of fresh lemon juice just before serving for brightness.
• Use high‑quality organic lamb chops for a richer flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 2 months, but the couscous texture will be slightly different.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the couscous and keep it warm under a clean kitchen towel.
• The almonds can be toasted the day before and stored in an airtight jar.