Currant-Glazed Lamb Chops with Pistachio Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day-not 20 minutes. Ingredients:
1 1/2 cups fat-free, lower-sodium chicken broth, divided |
4 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
1 cup uncooked couscous |
2 teaspoons minced rosemary |
1/2 teaspoon garlic powder |
1/4 teaspoon black pepper |
8 (3-ounce) lamb rib chops, trimmed |
cooking spray |
1/3 cup red currant jelly |
3 tablespoons balsamic vinegar |
2 teaspoons whole-grain mustard |
1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped |
2 tablespoons chopped fresh mint |
rosemary leaves (optional) |
Directions:
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 pan from heat.
2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon 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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