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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Broiled Cumin Lamb Chops with Curried Couscous

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.

Cooking Light NOVEMBER 2007

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 510
  • Calories from fat: 33%
  • Fat: 18.7g
  • Saturated fat: 9g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 26.9g
  • Carbohydrate: 56.8g
  • Fiber: 4.1g
  • Cholesterol: 95mg
  • Iron: 3mg
  • Sodium: 493mg
  • Calcium: 54mg

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Broiled Cumin Lamb Chops with Curried Couscous recipe