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)
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.
Note:
November 2007
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