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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.5g
  • Carbohydrate: 28.4g
  • Fiber: 1.8g
  • Cholesterol: 54mg
  • Iron: 1.8mg
  • Sodium: 363mg
  • Calcium: 68mg

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

  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.
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