Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins


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; protein 37.6g; carbohydrates 24.3g; dietary fiber 4.3g; sugars 3.3g; fat 13.7g; saturated fat 5.6g; cholesterol 123.7mg; vitamin a iu 799.8IU; vitamin c 17.5mg; folate 21.4mcg; calcium 104.1mg; iron 3.6mg; magnesium 38.8mg; potassium 453.7mg; sodium 384.9mg; thiamin 0.2mg.

1/2 starch, 2 vegetable, 4 lean meat