Lunch: Cardamom Marinated Lamb Chops with Pear Chutney, Cilantro Cous Cous and Tomato Yogurt Salad

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Cardamom Marinated Lamb Chops with Pear Chutney, Cilantro Cous Cous and Tomato Yogurt Salad

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Lamb Chops
1 cup thick yogurt (recommended: Greek or Balkan style)
3 cloves garlic, minced
2 tablespoons ground cardamom
1 tablespoon freshly ground black pepper
1 tablespoon vegetable oil
2 racks lamb, cut into chops
Pear Chutney
1 1/2 tablespoons butter
1 shallot, minced
3 bosc pears, peeled, cut into large dice
1/3 cup sugar
1 tablespoon white wine vinegar
1/2 stick cinnamon
1/2 teaspoon ground cardamom
1 green chile, sliced
1 tablespoon minced fresh ginger
Cilantro Couscous, recipe follows
Tomato Yogurt Salad, recipe follows
Cilantro Couscous
1 cup couscous
3 tablespoons capers
1 tablespoon butter
Zest of 1 lemon
1 cup water, boiling
2 tablespoons olive oil
1/2 cup chopped fresh cilantro
Tomato Yogurt Salad
4 plum tomatoes, coarsely chopped
Juice of 1/2 lemon
1/4 cup chopped fresh mint
1/4 cup thick yogurt
Salt

Instructions

For the lamb chops: Place the yogurt, garlic, cardamom, pepper, and vegetable oil in a large bowl and stir to combine. Place the lamb chops in the marinade and place in the refrigerator for a minimum of 30 minutes, maximum, 24 hours.
Heat grill over medium to high heat.
Remove the lamb chops from the marinade and place on a grill. Grill until cooked through.
For the pear chutney: Heat the butter in a saute pan over medium to low heat. Add the shallots and cook until translucent. Add the pears, stir and cook until tender. Add the sugar and stir. Once the sugar has dissolved, add the vinegar and stir. Add the cinnamon stick, cardamom, chile, and minced ginger, stir. Cook the mixture until the liquid has evaporated, then remove from the heat, add remaining butter and stir.
Place the couscous, capers, butter, lemon zest, and salt in a bowl. Pour the boiling water over the couscous, cover with plastic wrap for 3 minutes. Fluff with a fork and drizzle with olive oil. Add the cilantro and toss.
In a bowl, combine the tomatoes, lemon juice and chopped mint. Add the yogurt, season with salt and toss to combine.

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