Lamb Rib Chops with Raisin-Almond Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 20.8g
  • Carbohydrate: 36.3g
  • Fiber: 3g
  • Cholesterol: 50mg
  • Iron: 1.9mg
  • Sodium: 523mg
  • Calcium: 50mg


  • 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


  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.
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