Currant-Glazed Lamb Chops With Pistachio Couscous |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 fresh mint, chopped |
Directions:
1. 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.
2. 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.
3. Add remaining 1/4 cup broth, jelly, vinegar and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.
4. Fluff couscous with a fork; stir in pistachios and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.
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