Lamb chops cook quickly and taste delicious spiced with coriander and cumin.
1 1/2 cups water
1/3 cup golden raisins
1 teaspoon kosher salt, divided
3/4 cup couscous
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
8 (3-ounce) lamb rib chops, trimmed
1/4 cup sliced almonds
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Combine 1 1/2 cups water, raisins, and 1/2 teaspoon salt 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.
Combine remaining 1/2 teaspoon salt, cumin, coriander, and pepper. Rub spice mixture evenly over lamb. Place lamb on a jelly-roll pan lined with aluminum foil. Broil lamb 10 minutes or until desired degree of doneness, turning once.
Heat a small skillet over medium heat. Add almonds to pan; cook 3 minutes or until lightly toasted, stirring constantly. Add almonds and parsley to couscous mixture; stir to combine. Serve with lamb.
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Simple, easy basic recipe. The aluminum foil makes for an easy cleanup. Good also when seasoned with garlic and rosemary. Now if only I can find a good dipping sauce for the lamb and it will be five stars.
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