Very easy to prepare and totally delicious. Prepared exactly to recipe, no changes. A perfect meal for company. Instead of pouring the sauce over the chops, I added them to the pan with the glaze and turned them for a good coating. Put chops on a serving dish and the sauce in a small gravy boat next to them. Garnished with a few sprigs of rosemary. Lovely! The amount of sauce was perfect for us. Allowed those who wanted more to pour! Sauce excellent over couscous, too. A keeper recipe. Perfect for entertaining, as it is impressive and easy.
Currant-Glazed Lamb Chops with Pistachio 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.
More From Cooking Light
- Calories: 507
- Fat: 17.4g
- Saturated fat: 4.9g
- Monounsaturated fat: 8.7g
- Polyunsaturated fat: 2g
- Protein: 29.6g
- Carbohydrate: 56.4g
- Fiber: 3.5g
- Cholesterol: 70mg
- Iron: 2.9mg
- Sodium: 595mg
- Calcium: 42mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This