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.
Lamb Rib Chops with Raisin-Almond Couscous
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)
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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
- 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.
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