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Lamb Chops with Herbed Yogurt over Couscous

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 2 lamb chops, 1/2 cup couscous, and 2 tablespoons sauce)
Chopped mint, basil, and parsley brighten the yogurt sauce.

Ingredients

  • 1 cup water
  • 3/4 cup uncooked couscous
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, divided
  • Cooking spray
  • 1/3 cup plain fat-free yogurt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon honey

Nutrition Information

  • calories 282
  • caloriesfromfat 27 %
  • fat 8.4 g
  • satfat 3 g
  • monofat 3.6 g
  • polyfat 0.6 g
  • protein 21.5 g
  • carbohydrate 28.4 g
  • fiber 1.8 g
  • cholesterol 54 mg
  • iron 1.8 mg
  • sodium 363 mg
  • calcium 68 mg

How to Make It

  1. Preheat broiler.

  2. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  3. While couscous stands, sprinkle lamb with salt and 1/8 teaspoon pepper. Place lamb on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness.

  4. While lamb cooks, combine 1/8 teaspoon pepper, yogurt, and remaining ingredients. Serve lamb over couscous with yogurt sauce.