Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Enjoy lamb chops at home with this astonishingly easy 20-minute dinner. Brush lamb chops with honey so the spice mixture stays on while they cook. Then serve them on top of a colorful bed of orange-scented couscous.

David Bonom
Recipe by Cooking Light November 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

  • To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

Nutrition Facts

510 calories; calories from fat 33%; fat 18.7g; saturated fat 9g; mono fat 7g; poly fat 1g; protein 26.9g; carbohydrates 56.8g; fiber 4.1g; cholesterol 95mg; iron 3mg; sodium 493mg; calcium 54mg.
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