Currant Glazed Lamb Chops With Pistachio Couscous

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"This is a recipe that comes together quickly but tastes like you've been cooking all day!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (348.5 g)
  • Calories 670.2
  • Total Fat - 33 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 112.3 mg
  • Sodium - 830.7 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 9.8 g
  • Protein - 39 g
  • Calcium - 46.8 mg
  • Iron - 4.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Tips & Variations


No special items needed.

Related