Lamb Chops

27 Oct


Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes


1 cup water
1 tablespoon minced garlic
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
2 1/2 pounds lamb loin chops (about 8), trimmed of fat
2 teaspoons extra-virgin olive oil
1/2 cup whole-wheat couscous
2 medium tomatoes, chopped
1 medium cucumber, peeled and chopped
1/2 cup crumbled feta
3 tablespoons lemon juice
2 tablespoons finely chopped fresh dill

1. Put water on to boil in a medium saucepan.
2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.
3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.

NUTRITION INFORMATION: Per serving: 333 calories; 14 g fat (6 g sat, 5 g mono); 121 mg cholesterol; 18 g carbohydrate; 36 g protein; 3 g fiber; 386 mg sodium.
Nutrition bonus: Vitamin C (43% daily value), Iron (17% dv).

MAKE AHEAD TIP: Cover and refrigerate the salad (Step 3) for 1 day.

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