Balsamic Cherry Glazed Lamb with Springtime Couscous
This springtime infused rack of lamb is glazed with a lovely mix of springtime flavors like cherries and fresh herbs resting on a bed of...
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Grill
- Carving knife
- Saucepan
- Saute pan
- Mixing bowl
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
- 1 Tbs butter
- 1 shallot, chopped
- 6 oz fresh, pitted or 4 oz dried cherries
- 1/3 cup Cherry Kijafa (or other cherry liqueur)
- ¼ cup balsamic vinegar
- 1 tsp dry mustard
- 1 cinnamon stick
- 1 sprig of rosemary
- 2 Tbs olive oil
- 2 cups couscous, preferably Israeli type
- 2 ½ cups chicken stock
- 1 cup fresh peas (frozen is OK)
- 1 cup baby carrots cut into a small dice
- 8 oz pearl onions, peeled
- 1 Tbs mint, finely chopped
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