June 23, 2018
Dinner, Main Dish, Lamb/Mutton,
Grains, Couscous, Nuts/Seeds, Pistachio, North American, Quick Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"This is a recipe that comes together quickly but tastes like you've been cooking all day!"
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 the pan from heat.
Combine the remaining 2 teaspoons oilive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub the paste evenly on both sides of the chops.
Heat a skillet over medium-high heat. Coat the pan with cooking spray. Add the lamb; cook for 6 minutes or until the desired degree of doneness, turning once. Remove from the pan and keep warm.
Add the remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat and simmer for 90 seconds or until slightly syrupy.
Fluff the couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon the sauce over the lamb. Garnish with rosemary leaves, if desired.
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