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.
- 1 1⁄2 cups fat-free low-sodium chicken broth
- 4 teaspoons olive oil, divided
- 1⁄2 teaspoon salt, divided
- 1 cup uncooked couscous
- 2 teaspoons rosemary, minced
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 8 (3 ounce) lamb chops, trimmed (rib chops)
- cooking spray
- 1⁄3 cup red currant jelly
- 3 tablespoons balsamic vinegar
- 2 teaspoons whole grain mustard
- 1⁄4 cup pistachios, roasted and coarsely chopped
- 2 tablespoons of fresh mint, chopped
- 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.
- 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.
- 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.