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

Lamb chops cook quickly and taste delicious spiced with coriander and cumin.

Allison Fishman
Recipe by Cooking Light June 2006


Credit: Beau Gustafson

Recipe Summary test

4 servings (serving size: 2 lamb chops and 3/4 cup couscous)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Combine 1 1/2 cups water, raisins, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

  • Combine remaining 1/2 teaspoon salt, cumin, coriander, and pepper. Rub spice mixture evenly over lamb. Place lamb on a jelly-roll pan lined with aluminum foil. Broil lamb 10 minutes or until desired degree of doneness, turning once.

  • Heat a small skillet over medium heat. Add almonds to pan; cook 3 minutes or until lightly toasted, stirring constantly. Add almonds and parsley to couscous mixture; stir to combine. Serve with lamb.

Nutrition Facts

328 calories; calories from fat 30%; fat 10.9g; saturated fat 3g; mono fat 5.2g; poly fat 1.3g; protein 20.8g; carbohydrates 36.3g; fiber 3g; cholesterol 50mg; iron 1.9mg; sodium 523mg; calcium 50mg.