I had purchased a package of lamb chops yesterday. There were three of them. I sprinkled them with salt and garlic powder. And then I let it sit out for at least an hour for the meat to warm up a bit. It’s important to let the meat be close to room temperature when cooking so as to ensure a more even heat distribution.
I’d purchased a small container of couscous. The recipe calls for 1 cup of couscous to make 4 cups of cooked couscous. That’s way too much. So I took some riced cauliflower from Trader Joes and sauteed it a bit in about a tablespoon of olive oil. Then I added in half a cup of water and 1/3 of a cup of couscous. I put on the lid and turned off the burner. It was a bit dry. It was also too much so I put half in a container for tomorrow’s lamb chop.
So when I reheat, I’ll add in more water. Tonight, I probably could have added in a bit more olive oil.
I love lamb so I don’t mind cooking it two nights in a row. The third chop will get frozen for a future meal.
I also had some chard that I steamed like spinach instead of sauteed. I probably would have sauteed it in olive oil with extra garlic in the future. It just needed that extra flavor that steaming didn’t quite do.
I had a lovely red wine blend. And dessert was dark chocolate.