Broiled Cumin Lamb Chops with Curried Couscous

Broiled Cumin Lamb Chops with Curried Couscous Recipe
Randy Mayor; Melanie J. Clarke
Enjoy lamb chops at home with this astonishingly easy 20-minute dinner. Brush lamb chops with honey so the spice mixture stays on while they cook. Then serve them on top of a colorful bed of orange-scented couscous.

Yield:

4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 510
Caloriesfromfat 33 %
Fat 18.7 g
Satfat 9 g
Monofat 7 g
Polyfat 1 g
Protein 26.9 g
Carbohydrate 56.8 g
Fiber 4.1 g
Cholesterol 95 mg
Iron 3 mg
Sodium 493 mg
Calcium 54 mg

Ingredients

Lamb:
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray
Couscous:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous
2 tablespoons chopped fresh cilantro

Preparation

Preheat broiler.

To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

David Bonom,

Cooking Light

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note