Currant-Glazed Lamb Chops With Pistachio Couscous

Total Time
35mins
Prep 20 mins
Cook 15 mins

I have to admit that I have never cooked lamb chops before; however, this Cooking Light recipe may persuade me to give them a try.

Ingredients Nutrition

Directions

  1. Bring 1 1/4 cups broth, 2 teaspoons oil and 1/8 teaspoons salt to a boil in a medium saucepan. Stir in couscous; cover. Remove the pan from heat.
  2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoons 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.
  3. Add remaining 1/4 cup broth, jelly, vinegar and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
  4. Fluff couscous with a fork; stir in pistachios and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.