Currant-Glazed Lamb Chops with Pistachio Couscous

Photo: Johnny Autry; Styling: Mary Clayton Carl
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.

Yield:

Serves 4 (serving size: 2 chops and 2/3 cup couscous)

Recipe from

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Laraine Perri,

December 2011