Serves: 2
Prep/Cook time: 20-30 minutes

• 1 package (about 3/4 pound) of lamb loin chops
• 1/2 cup lemon juice
• Ground black pepper and salt for seasoning
• 2 TBL dried parsley
• 1/2 c Garlic Dijon Mustard
• 1 cup plain or Panko bread crumbs
• 1 package Israeli Couscous, prepared as packaged and cooling at room temperature
• 1 bundle of asparagus
• 1/2 jar (about 7 oz) roasted red pepper
• 6 green onions
• 2 tsp dried thyme
• 1 TBL butter and olive oil, to coat pan

Preheat oven to 500 degrees. Rub both sides of each loin chop and then season with salt and pepper. In a bowl, mix together parsley, mustard, and bread crumbs. Press mixture onto both sides of loin chops and place into a 9x9 baking pan, sprayed with cooking spray. Cooking chops in oven for about 4 minutes, then reduce oven heat to 350, cooking for another 15 minutes. Meanwhile, over medium low heat, melt butter and drizzle enough oil to coat the bottom of a non-stick skillet. Chop off bottom ends of asparagus, about one inch up. Then chop into half inch pieces. Sauté asparagus for about 3-4 minutes, until it turns a rich green color and begins to soften. Remove from pan and set aside. Drain roasted red peppers and cut into long thin strips. Chop the green onions. Toss asparagus, red peppers, green onions, and thyme together until incorporated. Salt and pepper to taste. Plate couscous on your favorite platter and arrange finished lamb loin chops on top. Enjoy!