Pesto Lamb Chops

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

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Nutritional Information

Amount per serving
  • Calories: 515
  • Calories from fat: 32%
  • Fat: 18.3g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 55.3g
  • Carbohydrate: 28.6g
  • Fiber: 2.6g
  • Cholesterol: 153mg
  • Iron: 5.7mg
  • Sodium: 280mg
  • Calcium: 112mg


  • 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


  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.
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