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Spice-Rubbed Lamb Chops

Makes: 4 servings
Start to Finish 40 mins
Spice-Rubbed Lamb Chops
Ingredients
  • 1 teaspoon  finely shredded orange peel
  • 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 cup  chopped onion
  • 1/2 cup  water
  • 1 14 1/2ounce 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 434,
  • Fat, total (g) 11,
  • chol. (mg) 105,
  • sat. fat (g) 4,
  • carb. (g) 42,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 7,
  • pro. (g) 41,
  • vit. A (IU) 3207,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 44,
  • Cobalamin (Vit. B12) (µg) 5,
  • sodium (mg) 531,
  • Potassium (mg) 746,
  • calcium (mg) 81,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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