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

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

Source: Better Homes and Gardens

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total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

434 calories; fat 11g; cholesterol 105mg; saturated fat 4g; carbohydrates 42g; mono fat 5g; poly fat 1g; insoluble fiber 8g; sugars 7g; protein 41g; vitamin a 3207IU; vitamin c 17.1mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 9.3mg; vitamin b6 1mg; folate 44.4mcg; vitamin b12 5.1mcg; sodium 531mg; potassium 746mg; calcium 80.8mg; iron 5.4mg.
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