Lamb Chops With Caramelized Red Onion Salad

• 1 8-ounce package Israeli couscous or 8 ounces plain couscous
• 3 tablespoons olive oil
• Kosher salt and pepper
• 8 lamb loin chops (about 1 1/2 inches thick)
• 2 medium red onions, cut into half-moons
• 1 tablespoon fresh oregano, roughly chopped
• 1 tablespoon capers

1. Heat oven to 400u0b0 F.
2. 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.
3. Season the lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. 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. Transfer to a baking sheet and roast to the desired doneness, about 8 minutes for medium-rare.
4. Wipe out the skillet and heat the remaining oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 8 minutes. Stir in the oregano, capers, and 1/4 teaspoon pepper.
5. Divide the lamb and couscous among individual plates and serve with the onions.
6. 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.

couscous, olive oil, kosher salt, loin chops, red onions, fresh oregano, capers

Taken from www.myrecipes.com/recipe/lamb-chops-with-caramelized-red-onion-salad (may not work)