A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cumin, caraway, 3/4 teaspoon salt, crushed red pepper and pepper in a small bowl. Rub both sides of lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 more minutes per side for medium. Transfer to a plate; tent with foil to keep warm.

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  • Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallot and dates (if using); cook, stirring, until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops.

Tips

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

323 calories; protein 29.9g 60% DV; carbohydrates 8.2g 3% DV; exchange other carbs 0.5; dietary fiber 3.9g 16% DV; sugars 1.8g; fat 19.5g 30% DV; saturated fat 3.8g 19% DV; cholesterol 82.1mg 27% DV; vitamin a iu 7159.5IU 143% DV; vitamin c 21.4mg 36% DV; folate 36mcg 9% DV; calcium 107.7mg 11% DV; iron 5.6mg 31% DV; magnesium 147.6mg 53% DV; potassium 1039.2mg 29% DV; sodium 559.8mg 22% DV; thiamin 0.2mg 17% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/07/2016
We thought this had a wonderful flavor! Shiraz wine was a perfect pairing. Warm and different and tasty. Read More
Rating: 4 stars
10/30/2011
Use whole dates and chop them up. The chopped dates I bought (Sunmaid) were hard as a rock. Read More