Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Gads I took a horrible picture *dies*

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Please fave and comment on the original submission: https://www.furaffinity.net/view/7546774/

From the kitchens of chrismukkah comes this delightful meal, just look at that luscious coating and the wonderful blend of colour and taste.

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...Whew! This one took a bit of prep, but I will say this folks, the end result is SO FREAKING WORTH IT :)

* optional

Pistachio-Crusted Lamb Chops-

From: https://abcnews.go.com/abcnewsnow/R.....1#.T1YsVfUkrkc

LAMB CHOPS

Ingredients

5 lamb rib chops
½ cup shelled pistachios, toasted and finely ground

2 teaspoons Kosher salt
freshly ground black pepper

(here- I did not do this. INSTEAD, I still had my ras-al-hanout mixture- which you can find here- http://www.furaffinity.net/view/6029561/
And then coated both sides of the lamb with it...at least a heaping tablespoon, spread out, coating all 5 chops!)

2 cloves garlic, peeled and flattened (skipped...it already had enough going for it spice wise :P)

2 tablespoons extra virgin olive oil....Here, I would say, go easy- because lamb chops do have a good amount of fat ON THEM that they fry/sear very easily by themselves. Start with maybe one tablespoon- or just enough to coat the pan- then go from there.

To Prepare Lamb:

Heat oven to 300 degrees. Pour pistachios onto baking sheet and toast until fragrant (about 10 minutes). Remove from oven and pulse nuts in a coffee grinder or small food processor until they are finely ground—a texture between breadcrumbs and sand. Pour ground pistachios onto a rimmed plate.

...This part I skipped, in all honesty- because my pistachios were already pre-roasted, shelled and salted in a bag. If you have the -regular- pistachios, as is, de-shell them, then go ahead and toast away. :P

Season lamb with salt and pepper. (or ras-al-hanout) Place a large skillet over high heat. Add olive oil to skillet. Reduce heat to medium-high and add lamb, searing one side for four minutes, flip, and continue cooking for three to four minutes. ...I didn't want to take any chances, so more like 5 minutes for each side, its more than enough. Remove from heat and let rest on a separate plate.

I would ALSO HIGHLY RECOMMEND that you get, or use, a splatter shield for your searing because hot oil splatter is no fun to clean up, not to mention, get on your skin!

Roll chops in toasted pistachios until all sides of the meat are coated.

To Plate -

In the middle of the plate, spoon desired amount of cous cous. Place two lamb chops atop cous cous so that ribs form an "X." Finish with a spoonful of minted yogurt sauce and serve immediately.

Um....lets not, and say that we did instead :P

SWEET & SAVORY COUS COUS

Ingredients

1 cup dry, quick-cooking cous cous
1 cup chicken broth (maybe a teaspoon extra, my boxed mix got sticky real fast)
¼ cup golden raisins
½ cup dried California apricots, diced
1/3 cup scallions, chopped
¼ cup fresh mint leaves, chopped
¼ cup flat leaf parsley, chopped
¼ cup shelled pistachios, toasted and chopped
Juice of ½ meyer lemon (or, use a regular large lemon)
1/3 cup extra virgin olive oil (used a bit less...more like 1/4 cup)
¼ teaspoon dried oregano
Kosher salt and freshly ground pepper to taste

Prepare cous cous according to the box's instructions. Fluff with a fork and transfer to a medium-sized bowl. Stir in raisins, apricots, scallions, mint, parsley and pistachios.

Add freshly-squeezed lemon juice, olive oil, oregano, salt and pepper and mix thoroughly. Taste and season accordingly.

I found that the flavors actually mingled together better, when all I had to do was mix it all together in a large bowl, cover with some saran wrap, and then let cool in the refrigerator.

Plate cous cous as the base—or the frame—of the lamb chops.

(...Unless, of course, you happen to be very lazy as I am, and just put it on the plate to be nommed on as is :P)

MINTED YOGURT SAUCE

Ingredients

10 oz. plain Greek yogurt (Used one cup)
1 small garlic clove (here- they recommend throwing it in raw...not gonna happen :P So I used a good bit of olive oil- about a tablespoon- chopped up the garlic and sauteed on medium-high until slightly browned...then, poured the oil and garlic right into the yogurt)
Kosher salt and pepper to taste
3 tablespoons fresh mint leaves, chopped
1/2 meyer lemon, squeezed* (didnt call for it, but I thought it added a nice touch)
pinch of ras-al-hanout*

Line a strainer with a coffee filter and spoon in yogurt. Place strainer over a bowl and allow yogurt to drain for one hour or until nice and firm. Transfer yogurt from strainer to a medium-sized bowl.

....Dont bother, really...just scoop it out as is, Greek yogurt is supposed to have very little water in it to begin with :P

Incorporate mint and spices and mix well, right in a small serving bowl.

Serves up to 3 people!