Lamb Chops with Caramelized Red Onion Salad

Ingredients

• 1 tablespoon capers 
• 8 ounce israeli couscous 
• 4 servings kosher salt and pepper 
• 8  lamb loin chops thick ()
• 3 tablespoons olive oil 
• 1 tablespoon oregano fresh roughly chopped
• 2 medium onions red cut into half-moons

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 400 F.Cook the couscous according to the package directions. Once cooked, stir in 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and cook the lamb until browned, about 2 minutes per side.
3. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.Wipe out the skillet and heat the remaining oil over medium heat.
4. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper. Divide the lamb and couscous among individual plates and serve with the onions.Note: Quick-cooking Israeli couscous looks like a grain but is really a pearl-shaped toasted pasta that goes well with roast chicken, fish, and meat. You can usually find it in the rice aisle at the supermarket.