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.
1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped
2 tablespoons chopped fresh mint
Rosemary leaves (optional)
How to Make It
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.
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.
Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.
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