Five-Spice Lamb Chops with Citrus-Raisin Couscous

Five-Spice Lamb Chops with Citrus-Raisin Couscous Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Five-spice powder is a pungent blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Add a side of steamed green beans.

Yield:

4 servings (serving size: 2 chops, 3/4 cup couscous, and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 428
Caloriesfromfat 14 %
Fat 6.5 g
Satfat 2.1 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 26.2 g
Carbohydrate 66.1 g
Fiber 3.3 g
Cholesterol 61 mg
Iron 2.9 mg
Sodium 549 mg
Calcium 41 mg

Ingredients

3/4 cup orange juice
1/2 cup fat-free, less-sodium chicken broth
1/3 cup golden raisins
1 cup uncooked couscous
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon seasoned rice vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon five-spice powder
Cooking spray
1/4 teaspoon black pepper
1/8 teaspoon salt
8 (4-ounce) lamb loin chops, trimmed

Preparation

1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2. Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pepper and salt over lamb. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning to coat lamb. Spoon sauce over lamb; serve with couscous.

Note:

David Bonom,

Cooking Light

May 2008
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