A Good Swift Chop

The entertaining season is upon us. Here is a meal that will prove that you don’t need to labor over your stove for hours to produce a delicious dinner.

Instead, you can spend your day shopping, decorating your home or making holiday cookies. You could also stop whirling around and simply rest.

Lamb chops are wonderfully elegant and, because of their price, not a part of an everyday meal. This makes them special.

They have a unique rich flavor and sweet tenderness. I matched the lamb with couscous, the tiny pasta. Couscous is great not only because it can be prepared so quickly but also because it soaks up the flavors of the seasonings or sauces that are served with it. Serve the couscous and lamb chops with a salad, and you’ve got yourself a meal fit for any occasion.

****

Menu

Seared Lamb Chops

Lemon Couscous

Mixed Green Salad

SEARED LAMB CHOPS

12 lamb chops, about 2 1/4 pounds

Salt, pepper

Nonstick cooking spray

Season lamb chops on both sides with salt and pepper to taste. Heat large skillet sprayed with cooking spray over high heat. Sear lamb chops about 3 minutes per side for medium rare.

4 servings. Each serving:

445 calories; 228 mg sodium; 106 mg cholesterol; 38 grams fat; 0 carbohydrates; 23 grams protein; 0 fiber.

LEMON COUSCOUS

1/4 cup olive oil

5 cloves garlic, minced

Juice of 2 lemons

1 cup drained diced tomatoes

2 teaspoons thyme, chopped

2 teaspoons marjoram, chopped

2 cups water

2 teaspoons salt

2 cups couscous

1/2 cup feta cheese

* Heat medium skillet over medium heat, and add 2 tablespoons olive oil. When oil is hot but not smoking, add garlic and saute, stirring, until it just begins to turn light brown, 30 seconds to 1 minute. Add lemon juice, and stir about 30 seconds. Add tomatoes, thyme and marjoram and cook, stirring occasionally, 2 to 3 minutes. Set aside.

* Bring water, salt and remaining 2 tablespoons olive oil to boil in saucepan. Remove from heat and stir in couscous. Let sit 5 minutes. Toss with fork and mix in tomato mixture. Fold in the feta cheese just before serving.

4 servings. Each serving:

518 calories; 1,311 mg sodium; 9 mg cholesterol; 17 grams fat; 78 grams carbohydrates; 14 grams protein; 1.07 grams fiber.

MIXED GREEN SALAD

1 (6-ounce) bag mixed salad greens

3 tablespoons olive oil

1 tablespoon red wine vinegar

Salt

Freshly ground pepper

* Toss mixed greens in bowl. Drizzle with olive oil, and toss to coat. Sprinkle with red wine vinegar, and season with salt and freshly ground pepper to taste. Toss. Alternatively, drizzle with prepared vinaigrette and toss.

4 servings. Each serving:

98 calories; 78 mg sodium; 0 cholesterol; 10 grams fat; 2 grams carbohydrates; 1 gram protein; 0.30 gram fiber.

COUNTDOWN

20 minutes before: Saute the garlic, and prepare the herbs and tomatoes for the couscous.

15 minutes before: Begin boiling water, salt and olive oil for couscous.

10 minutes before: Remove boiling water from heat and add couscous. Begin heating skillet.

8 minutes before: Season lamb chops and cook.

5 minutes before: Toss feta with couscous. Dress the salad.

INGREDIENTS

Staples:

Garlic

Lemon

Olive oil

Pepper

Salt

Red wine vinegar

Shopping List:

1 (1/4-pound) package feta cheese

12 lamb chops, about 2 1/4 pounds

1 (10-ounce) box plain couscous

1 bunch marjoram

1 (6-ounce) bag mixed salad greens

1 bunch thyme

1 (14 1/2-ounce) can diced tomatoes