Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.

Laraine Perri
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

Yield:
Serves 4 (serving size: 2 chops and 2/3 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.

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  • Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.

  • Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.

  • Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.

Nutrition Facts

507 calories; fat 17.4g; saturated fat 4.9g; mono fat 8.7g; poly fat 2g; protein 29.6g; carbohydrates 56.4g; fiber 3.5g; cholesterol 70mg; iron 2.9mg; sodium 595mg; calcium 42mg.
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