Triple Berry Moogarita Glazed Lamb Chops with Charred Peach Couscous

Triple Berry Moogarita Glazed Lamb Chops with Charred Peach Couscous

Bright, slightly smoky, and herb-forward, these pan-seared lamb chops get a glossy finishing glaze made from Triple Berry Moogarita Jam for a vibrant sweet-tart hit with a gentle chili warmth. Paired with a fast charred peach and herb couscous, the dish is colorful, balanced, and perfect for weeknight entertaining.

Ingredients

• 8 French-trimmed lamb rib chops (about 1 to 1 1/4 pounds total), trimmed of excess fat
• Salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1/4 cup dry red wine or low-sodium beef broth
• 1/3 cup Triple Berry Moogarita Jam (product link)
• 1 tablespoon unsalted butter
• 1 teaspoon finely grated lime zest
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon flaky sea salt for finishing

For the Charred Peach Couscous

• 1 cup Israeli (pearl) couscous
• 1 1/4 cups vegetable broth
• 2 small ripe but firm peaches, halved and pitted (or 1 cup frozen peach slices thawed)
• 1 tablespoon olive oil
• 2 tablespoons chopped mint leaves
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup toasted slivered almonds
• 1 teaspoon honey or agave
• Juice of 1/2 lime
• Salt and pepper to taste

Instructions

1. Bring the couscous: In a small saucepan, toast the Israeli couscous over medium heat for 2 minutes until fragrant. Add vegetable broth, bring to a boil, then reduce heat to a simmer, cover, and cook until tender, about 10 minutes. Drain any excess liquid and fluff with a fork.
2. Char the peaches: While couscous cooks, heat a cast-iron skillet or heavy pan over medium-high heat. Brush peach halves with 1 tablespoon olive oil. Place peach cut-side down in the hot pan and cook until charred and caramelized, 2 to 3 minutes. Flip and warm through 30 seconds. Remove and chop coarsely; set aside.
3. Finish the couscous: In a mixing bowl combine the cooked couscous, chopped charred peaches, mint, parsley, toasted almonds, honey, lime juice, and salt and pepper to taste. Toss gently and keep warm.
4. Season the lamb: Pat lamb chops dry and season both sides with salt, pepper, and smoked paprika. Let sit at room temperature 10 minutes.
5. Sear the chops: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add lamb chops and sear without moving until a golden crust forms, about 3 minutes. Flip and sear the other side 2 to 3 minutes for medium-rare depending on thickness. Transfer chops to a plate and tent with foil to rest.
6. Make the Moogarita glaze: Reduce heat to medium. Add the remaining 1 tablespoon olive oil and the minced garlic to the skillet and sauté 30 seconds until fragrant. Pour in the red wine or broth to deglaze, scraping up browned bits. Stir in the Triple Berry Moogarita Jam, butter, and lime zest. Simmer, stirring, until the jam melts into a glossy glaze, about 2 minutes. Taste and adjust: add a pinch of salt if needed.
7. Glaze the chops: Return the lamb chops to the skillet and spoon the glaze over each chop to warm and coat, 1 minute. Remove chops and place on a serving platter. Spoon extra glaze over the chops and sprinkle with flaky sea salt.
8. Plate and serve: Spoon a generous bed of charred peach couscous onto warmed plates. Arrange lamb chops on top. Garnish with a few extra mint leaves and an optional lime wedge. Serve immediately.

Notes

• Triple Berry Moogarita Jam contributes bright berry and lime notes with a touch of tequila character and a subtle chili warmth that complements rich lamb. For a non-alcoholic glaze note, simply simmer a splash of orange juice with the jam.
• Swap lamb for thick pork chops or bone-in chicken thighs; adjust cooking time accordingly.
• Make-ahead: Couscous can be prepared an hour ahead and warmed gently. The glaze can be mixed and reheated, but finish chopping peaches just before serving for best texture.