Lamb was on sale this week, and when I saw this recipe I figured I could also finish up some leftover pesto in my fridge. It was extremely easy and quick to make, but too bland for me. I am not sure I would make it again - if I did, I would have to do additional seasoning. I really enjoyed the tomatoes, though. It was a different side dish for me. I used boxed couscus instead of the above recipe since it was bogo free.
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)
More From Cooking Light
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
- 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.
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