Spice-Rubbed Lamb Chops

Use this orange peel and cinnamon rub recipe to spice up these skillet lamb chops. Top with couscous and veggie mixture.

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  • Makes: 4 servings
  • Start to Finish: 40 mins
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Spice-Rubbed Lamb Chops
Ingredients
1
teaspoon ground cinnamon
1/4
teaspoon ground cumin
1/8
teaspoon salt
8
lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
2
teaspoons olive oil
1
medium carrot, halved lengthwise and sliced
1/2
1/2
cup water
1
14 1/2 ounce can diced tomatoes
3/4
cup canned chickpeas (garbanzo beans), rinsed and drained
1/2
cup whole-wheat couscous
1/4
cup snipped fresh Italian (flat-leaf) parsley
 
Orange wedges
Directions
  1. In a bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook for 9 to 11 minutes for medium doneness (160 degrees F), turning halfway through. Remove from skillet. Keep warm.
  2. Add carrots and onion to skillet; cook and stir 3 minutes. Slowly add water; undrained tomatoes, and chickpeas. Bring to boiling; stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.
  3. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges. Makes 4 servings
Nutrition Facts (Spice-Rubbed Lamb Chops)
    Per serving:
  • 434 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 105 mg chol.,
  • 531 mg sodium,
  • 42 g carb.,
  • 8 g fiber,
  • 7 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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