Lamb Loin Chops sizzled in garlic with Gourmet Couscous and Le Bombarde Cannonau

INGREDIENTS LAMB LOIN CHOPS:
8 (1/2 in-thick) lamp loin chops, fatty tips trips
1 tsp kosher salt, plus more to taste
1 tsp ground pepper, plus more to taste
1 tsp dried thyme
3 tbsp extra virgin olive oil
10 small garlic cloves, halved
3 tbsp water
2 tbsp fresh lemon juice
2 tbsp fresh chopped parsley
1 tsp crushed red pepper

DIRECTIONS:
STEP 1: Season lamb with salt and pepper and sprinkle lightly with thyme
STEP 2: In a very large skillet over medium-high, heat olive oil until shimmering. Add lamb chops and garlic; cook over moderately high heat until chips are browned on the bottom, about 3 minutes.
STEP 3: Turn chops and garlic. Cook until chips are browned and garlic is fragrant, about 2 minutes longer for medium rare. Transfer to plates, leaving garlic in skillet.
STEP 4: Add water, lemon juice, parsley, and crushed pepper to pan and cook, scraping up any browned bits stuck to bottom, until sizzling, about 1 minute.
STEP 5: Pour the garlic and pan sauce over lamb chops and serve immediately.

Recipe adapted form FOOD&WINE and paired with Le Bombarde Cannonau

INGREDIENTS GOURMET COUSCOUS:
1 1/4 c water
1 (10 oz) box couscous
2 tbsp flaxseed
4 tbsp butter
1 tsp chopped fresh basil or more to taste
1 tbsp olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 zucchini, sliced
1 red bell pepper, cut into strips
1 tbsp minced garlic
salt and ground black pepper to taste
1 sprig fresh basil

DIRECTIONS:
STEP 1: Bring water to a boil in saucepan amd stir in couscous. Bring back to a boil, reduce heat to low, cove the pan, and simer couscous until water is absorbed, about 5 minutes. Remove from heat and allow to stand covered for about 5 more minutes to let couscous dry.
STEP 2: Stir in flaxseed, butter and basil lightly into couscous until butter is melted, set aside.
STEP 3: Heat olive oil in skillet over medium high heat; cook and stir asparagus, zucchini, red bell pepper, and garlic in the hot oil until the vegetables are tneder and just starting to brown, about 10 minutes. Season with salt and pepper and set aside.
STEP 4: Pack the couscous tightly into a measuring cup and flip over on serving platter. Arrange the vegetables around the mound of couscous; place a sprig of basil in center of couscous and serve.

Recipe from allrecipes.com

Lamb Loin Chops sizzled in garlic with Gourmet Couscous and Le Bombarde Cannonau

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