Herbed Lamb Chops with Greek Couscous Salad
http://www.eatingwell.com/recipes/herbed_lamb_chops_with_greek_couscous_salad.html
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
Ingredients
- 1 cup water
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon salt
- 2 1/2 pounds lamb loin chops, (about 8), trimmed of fat
- 2 teaspoons extra-virgin olive oil
- 1/2 cup whole-wheat couscous
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled and chopped
- 1/2 cup crumbled feta
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped fresh dill
Preparation
- Put water on to boil in a medium saucepan.
- 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.
- 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.
Nutrition
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
- Make Ahead Tip: Cover and refrigerate the salad (Step 3) for 1 day.