Five-Spice Lamb Chops with Citrus-Raisin Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 428
  • Calories from fat: 14%
  • Fat: 6.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.2g
  • Carbohydrate: 66.1g
  • Fiber: 3.3g
  • Cholesterol: 61mg
  • Iron: 2.9mg
  • Sodium: 549mg
  • Calcium: 41mg


  • 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


  1. 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. 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.
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