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.
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- 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.
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