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Broiled Cumin Lamb Chops with Curried Couscous

Broiled Cumin Lamb Chops with Curried Couscous
Randy Mayor; Melanie J. Clarke
Yield

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

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.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.