In December I was visiting my cold, chilly home of Chicago, while there I met my beautiful and stylish Ethiopian homie Mimi. We were finally able to collab with each other on an impromptu shoot(some photos 1 + 2). One of Mimi’s requirements was that I cook for her some of the amazing food I post on Snapchat(theSUNK) and Instagram, easy enough. So we shot, went to Shake Shack + got some cheese fries, ran to the grocery store, and began my culinary wizardry.
So the ingredients that you will need are [Prep Time: 30 mins or so] [Cook time: 20 mins]
- 6-8 Lamb chops
- Lemon juice
- Habanero and Serrano Peppers
- 1 Cup Couscous
- 4 Cloves of Garlic
- Handful of Plum Tomatoes
- 1 Cup Chicken Stock
- Fresh Sugar Snap Peas
- Raw Honey
- Fresh Minced Ginger
- Salt and pepper, of course
First, place lamb chops in your Habanero, Serrano pepper, thyme and lemon juice marinade. Let that marinate for about 30 mins. I suggest using only one finely diced Habanero and even discarding the seeds to avoid too much spice.
Saute the sugar snap peas in minced ginger and olive oil on high heat for about 3-4 mins get a nice brown char on them.
Sear your plum tomatoes until they burst with fresh minced garlic. After the skin has burst, add chicken stock and wait til it boils. Next turn off the flame, add your couscous and cover for 10. Couscous cooks fairly fast and without fuse. It’s low maintenance, but usually people are so impressed when you make it.
Now, begin to sear your lamb chops with olive oil, once they brown on one side add a knob of butter + fresh thyme and base the meat like you would a steak.
When lamb chops are done, fluff your couscous and finally drizzle your snap peas in honey with a pinch of sugar.
What you are left with is a tangy, spicy savory bite of lamb with garlicky couscous and sweet, zesty snap peas to bringing everything together- your guest will be thoroughly surprised. The meal would be even better if you have a nice red to round it out.