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20 minute dinner recipes

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Herbed Lamb Chops with Greek Couscous Salad


From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.

4 servings | Active Time: 25 minutes | Total Time: 30 minutes



  1. Put water on to boil in a medium saucepan.
  2. Combine garlic, parsley and salt in a small bowl. Press the garlic mixture into both sides of lamb chops. Heat oil in a large nonstick skillet over medium-high heat. Add the lamb chops and cook to desired doneness, 5 to 6 minutes per side for medium. Keep warm.
  3. Meanwhile, stir couscous into the boiling water. Return to a boil, reduce heat to a low simmer, cover and cook for 2 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. Transfer to a medium bowl. Add tomatoes, cucumber, feta, lemon juice and dill. Stir to combine. Serve the couscous with the lamb chops.


Per serving : 333 Calories; 14 g Fat; 6 g Sat; 5 g Mono; 121 mg Cholesterol; 18 g Carbohydrates; 36 g Protein; 3 g Fiber; 386 mg Sodium; 442 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 4 lean meat

Tips & Notes