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Garam Masala Lamb Chops with Apricot Couscous

  • 35 m
  • 40 m
EatingWell Test Kitchen
“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”


    • 1¼ cups water
    • 1 teaspoon kosher salt, divided
    • 1 tablespoon garam masala
    • 4 teaspoons extra-virgin olive oil, divided
    • ½ teaspoon freshly ground pepper
    • 1 rack of lamb, exterior fat trimmed
    • ¾ cup whole-wheat couscous, (see Ingredient note)
    • ¼ cup chopped fresh apricots
    • ¼ cup golden raisins
    • 2 tablespoons pine nuts, toasted if desired
    • ¼ cup sliced fresh mint
    • ¼ cup lemon juice


  • 1 Preheat oven to 450°F. Bring water and ½ teaspoon salt to a boil in a small saucepan.
  • 2 Mix garam masala, 1 teaspoon oil, the remaining ½ 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°F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.
  • 3 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.
  • 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.
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