Cooking: Grilled Rosemary Lamb Chops

Last night Felicia finished her exams and all the papers that she has been writing for a month now. She is half way done with her masters program and to celebrate I made her, her favorite meal. Lamb chops. The sauce is a red wine based sauce, served over couscous and served with sauteed green beans. Fantastic. Here is the recipe

Ingredients

3-6 Lamb Chops (From local butcher)
1 Sprig of Rosemary
3 Cloves of Garlic
2 Shallots
1 Cup Dry Red Wine
1/2 Stick of Butter
2 Cups of Arugula
Olive Oil
Salt and Pepper
1 Cup Couscous
2 Cups of Water
1/4 Cup Slivered Almonds
1 LB Fresh Green Beans

Marinating The Lamb

First grab a bowl and add your lamb chops
Dice up your rosemary and add it to your lamb chops
Add salt and pepper with olive oil and mix together well
Allow this to marinate for a good 2 hours

After this has marinated lets get started on the sauce
Slice up your shallots and garlic
Turn a large saute pan on medium and add 2 tbl butter and allow this to heat up

Cook the shallots and garlic until caramelized for about 5 minutes
After this is done add your wine and reduce the heat to low
Allow the wine to reduce to half, this normally takes about 7 minutes

As the sauce cooks start your couscous
When you cook couscous you need to cook it on low and leave it alone
When it is done turn the heat to low and add 2 Tbl butter, salt and c raisins

Now grab a stove top grill or a cast iron skillet
Get this thing really hot and add a little oil to it

Start to add your lamb chops

Let them cook on one side for 3 minutes and then turn them over and let them cook on the other side for 1 minute
Add the lamb chops to your sauce and place them in the oven for 15 minutes

While this is in the oven lets start the green beans
Steam them first for about 3 minutes
Grab a saute pan and turn on to medium heat
Add Olive oil
Add your almonds and then your green beans cook this for 5 minutes and add salt and pepper to taste
Grab another saute pan and cook your Arugula, this only takes a few minutes add oil to the pan and let this cook for 2 minutes and turn the heat off
Now lets get your lamb out and start to plate it