Lamb Rib Chops with Raisin-Almond Couscous

Lamb Rib Chops with Raisin-Almond Couscous Recipe
Beau Gustafson
Lamb chops cook quickly and taste delicious spiced with coriander and cumin.

Yield:

4 servings (serving size: 2 lamb chops and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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.

Allison Fishman,

Cooking Light

June 2006
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