Lamb Chops over Caper Gremolata Couscous and Asparagus

Lamb Chops over Caper Gremolata Couscous and Asparagus 5.00/5 (2 votes)

Lamb chops and asparagus are a classic spring meal combination. If you're not a fan of lamb (or a fan of the price tag), pork chops are the perfect substitute. We're preparing the chops simply with a pan sear and pairing them with crisp bright asparagus, pearl couscous, and tangy Caper Gremolata; which is a relish of parsley, lemon, red onion, and capers. This meal is a true testament to how a few fresh ingredients can create a remarkably delicious meal. Enjoy!

Lamb Chops over Caper Gremolata Couscous



  • 1 cup pearl couscous
  • 1 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 1/2 pounds lamb or pork chops
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • Caper Gremolata
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, minced
  • 1 tablespoon capers
  • 1-2 tablespoons lemon juice
  • 1 teaspoon olive oil


  1. Bring water to a boil in a small pot. Add couscous, salt, and olive oil. Reduce to a simmer, cover, and let cook 8-10 minutes or until tender.
  2. Meanwhile, season chops with salt and pepper.
  3. Heat the olive oil in a heavy skillet over medium high heat. Once it begins to shimmer, add chops.
  4. Let cook 3-4 minutes per side or until cooked to your liking.
  5. While the chops cook, combine the gremolata ingredients in a small bowl.
  6. Toss 3/4 of the gremolata with the couscous.
  7. Plate the chops on top of the couscous and spoon remaining gremolata over the chops.

Nutritional Information

Per Serving: Calories 497 Fat 23 Sat Fat 6 Sodium 343 Carbs 20 Sugars 1 Fiber 3 Protein 51.




  • 1 lb asparagus, trimmed
  • kosher salt, to taste
  • pepper, to taste


  1. Place asparagus in a pot and cover in water.
  2. Bring to a boil, reduce to simmer, and cook for 2-3 minutes or until fork tender.
  3. Remove from water, season with salt and pepper, and serve immediately.

Nutritional Information

Serving Size 113g Calories 23 Fat .1 Carbs 4.4 Fiber 2.4 Protein 2.5.


KID NOTE: The kids really enjoyed the simplicity of the lamb chops and asparagus. I served their couscous without gremolata.

VEGETARIAN TIP: Skip the lamb chops. Saute mushrooms and cubed eggplant and toss it into the couscous.

GLUTEN MODIFICATIONS: Use quinoa instead of couscous.

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