- 2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons stone-ground mustard
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 3 tablespoons dry red wine
- 1 tablespoon olive oil
- 1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1 1/2 cups hot cooked couscous
- calories 494
- caloriesfromfat 27 %
- fat 14.6 g
- satfat 3.6 g
- monofat 7.9 g
- polyfat 1.3 g
- protein 41.9 g
- carbohydrate 39.7 g
- fiber 6.1 g
- cholesterol 81 mg
- iron 7.2 mg
- sodium 987 mg
- calcium 62 mg
How to Make It
Preheat oven to 425°.
Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl. Add mushrooms; toss well.
Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
Bake at 425° for 25 minutes or until thermometer registers 140°, stirring mushroom mixture after 12 minutes. Place 1 lamb chop on each of 2 plates; keep warm. Remove rack from pan; add broth to mushroom mixture in pan. Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates. Serve lamb with mushroom mixture and couscous.