Pesto Lamb Chops

recipe
The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.

Yield:

4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat broiler.

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.

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.

Karen Wilcher,

Cooking Light

June 2003
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