Lamb Chops with Herbed Yogurt over Couscous

Randy Mayor; Jan Gautro
Chopped mint, basil, and parsley brighten the yogurt sauce.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

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.

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.

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

Note:

Allison Fishman,

October 2004