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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: The salad (Step 3) will keep, covered, in the refrigerator for 1 day.

Nutrition Facts

368 calories; protein 37.6g 75% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 4.3g 17% DV; sugars 3.3g; fat 13.7g 21% DV; saturated fat 5.6g 28% DV; cholesterol 123.7mg 41% DV; vitamin a iu 799.8IU 16% DV; vitamin c 17.5mg 29% DV; folate 21.4mcg 5% DV; calcium 104.1mg 10% DV; iron 3.6mg 20% DV; magnesium 38.8mg 14% DV; potassium 453.7mg 13% DV; sodium 384.9mg 15% DV; thiamin 0.2mg 18% DV.

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Rating: 4 stars
Great lamb recipe Very fast flavorsome meal added chilli flakes to the chops and was perfect will be apart of my go to recipe file. Pros: Low fat low carb Cons: None Read More