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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.

3.5 by 5 people
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  • Makes: 4 servings
  • Start to Finish: 40 mins

Spice-Rubbed Lamb Chops



  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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