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Lamb Rib Chops with Raisin-Almond Couscous

Beau Gustafson
Yield 4 servings (serving size: 2 lamb chops and 3/4 cup couscous)
Lamb chops cook quickly and taste delicious spiced with coriander and cumin.

Ingredients

  • 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

Nutrition Information

  • calories 328
  • caloriesfromfat 30 %
  • fat 10.9 g
  • satfat 3 g
  • monofat 5.2 g
  • polyfat 1.3 g
  • protein 20.8 g
  • carbohydrate 36.3 g
  • fiber 3 g
  • cholesterol 50 mg
  • iron 1.9 mg
  • sodium 523 mg
  • calcium 50 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. 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.