Dinner

Spiced Lamb Shoulder Chops with Charred Eggplant Purée & Green Olive-Pomegranate Couscous

Name: Spiced Lamb Shoulder Chops with Charred Eggplant Purée & Green Olive-Pomegranate Couscous
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 2 servings
Ingredients: 2 lamb shoulder chops (8 oz each, about 1.25 inches thick); 2 medium eggplants (about 1.5 lb); 5 tbsp extra-virgin olive oil, divided; 1.5 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ¼ tsp Aleppo pepper; 1 tsp sea salt, divided; ½ tsp black pepper, divided; 3 cloves garlic, minced, divided; 3 tbsp tahini paste; 2 tbsp fresh lemon juice, divided; 2 tbsp warm water; 1 cup whole-wheat couscous (or regular if preferred); 1.5 cups vegetable or lamb stock, warmed; ½ cup pitted green Castelvetrano olives; ¼ cup pomegranate arils; 3 tbsp fresh mint, roughly chopped; 2 tbsp flat-leaf parsley, chopped; 1 tbsp pomegranate molasses (optional, for serving)

Lamb shoulder chops—more forgiving and flavorful than loin—are rubbed with warming spices and seared to a golden crust while remaining juicy and pink inside. Served over a silky charred eggplant purée laced with tahini, alongside fluffy whole-wheat couscous studded with green olives, pomegranate arils, and fresh herbs. A composed, restaurant-quality dish.

1094cal 29gprotein 138gcarbs 56gfat 18min prep 35min cook 2serves

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