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Pesto Lamb Chops

Yield 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)
The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.

Ingredients

  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup plus 2 tablespoons uncooked couscous
  • 2 1/2 tablespoons commercial pesto, divided
  • 8 (4-ounce) lamb loin chops, trimmed
  • 2 tomatoes, cut in half crosswise (about 1 pound)
  • Cooking spray

Nutrition Information

  • calories 515
  • caloriesfromfat 32 %
  • fat 18.3 g
  • satfat 6.1 g
  • monofat 8.2 g
  • polyfat 1.7 g
  • protein 55.3 g
  • carbohydrate 28.6 g
  • fiber 2.6 g
  • cholesterol 153 mg
  • iron 5.7 mg
  • sodium 280 mg
  • calcium 112 mg

How to Make It

  1. Preheat broiler.

  2. Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork.

  3. While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous.