Ingredients
- 1 1/2 cups low-sodium chicken broth (divided)
- 4 teaspoons olive oil (divided)
- 1/2 teaspoon salt, divided
- 185 grams dry couscous (1 cup uncooked)
- 2 teaspoons minced rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 24 ounces lamb rib chops (trimmed, 8 chops, 3 ounces each)
- Cooking spray
- 1/3 cup red currant jelly
- 3 tablespoons balsamic vinegar
- 2 teaspoons mustard (whole-grain)
- 1/4 cup pistachio nuts ( unsalted shelled dry-roasted pistachios, coarsely chopped)
- 2 tablespoons mint, chopped (chopped)
- Rosemary leaves, optional
How to Make
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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.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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