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Currant-Glazed Lamb Chops with Pistachio Couscous

Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 2 chops and 2/3 cup couscous)
Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.


  • 1 1/2 cups fat-free, lower-sodium chicken broth, divided
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 cup uncooked couscous
  • 2 teaspoons minced rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 (3-ounce) lamb rib chops, trimmed
  • Cooking spray
  • 1/3 cup red currant jelly
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons whole-grain mustard
  • 1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped
  • 2 tablespoons chopped fresh mint
  • Rosemary leaves (optional)

Nutrition Information

  • calories 507
  • fat 17.4 g
  • satfat 4.9 g
  • monofat 8.7 g
  • polyfat 2 g
  • protein 29.6 g
  • carbohydrate 56.4 g
  • fiber 3.5 g
  • cholesterol 70 mg
  • iron 2.9 mg
  • sodium 595 mg
  • calcium 42 mg

How to Make It

  1. Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.

  2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.

  3. Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.

  4. Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.