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Herbed Lamb Chops with Greek Couscous Salad

April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (36 votes)

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.


Herbed Lamb Chops with Greek Couscous Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 cup water
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh parsley
  • 1/4 teaspoon salt
  • 2 1/2 pounds lamb loin chops, (about 8), trimmed of fat
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup whole-wheat couscous
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup crumbled feta
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh dill

Preparation

  1. Put water on to boil in a medium saucepan.
  2. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salad (Step 3) for 1 day.

Nutrition

Per serving: 333 calories; 14 g fat (6 g sat, 5 g mono); 121 mg cholesterol; 18 g carbohydrates; 36 g protein; 3 g fiber; 386 mg sodium; 442 mg potassium.

Nutrition Bonus: Vitamin C (43% daily value), Iron (17% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 4 lean meat



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