Visit an Indian market to find various blends of garam masala, a popular spice mix. You'll also find it in the specialty-spice section at the supermarket or at Indian markets on the Web like www.kalustyans.com.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.

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  • Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145 degrees F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.

  • Meanwhile, stir couscous, apricots and raisins 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. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.

Tips

Ingredient Note: Couscous: Resembling a grain, these granules of semolina meal are actually a type of pasta. A staple throughout North Africa, it is traditionally steamed over broth but is now available in a precooked form that only requires 5 minutes of soaking in hot broth or water. Whole-wheat couscous can be found in natural-foods stores and large supermarkets.

Nutrition Facts

418 calories; 14.2 g total fat; 3 g saturated fat; 56 mg cholesterol; 645 mg sodium. 475 mg potassium; 49.9 g carbohydrates; 7.7 g fiber; 10 g sugar; 25.2 g protein; 524 IU vitamin a iu; 7 mg vitamin c; 21 mcg folate; 39 mg calcium; 2 mg iron; 34 mg magnesium;