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. Source: EatingWell Magazine, April/May 2005

EatingWell Test Kitchen


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; 13.7 g total fat; 5.6 g saturated fat; 124 mg cholesterol; 385 mg sodium. 454 mg potassium; 24.3 g carbohydrates; 4.3 g fiber; 3 g sugar; 37.6 g protein; 800 IU vitamin a iu; 17 mg vitamin c; 21 mcg folate; 104 mg calcium; 4 mg iron; 39 mg magnesium;

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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