Currant Glazed Lamb Chops With Pistachio Couscous
Recipe: #29803
June 23, 2018
Categories: Lamb/Mutton, Couscous, Pistachio Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"This is a recipe that comes together quickly but tastes like you've been cooking all day!"
Ingredients
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 by Step Method
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
No special items needed.