Herbed Lamb Chops with Greek Couscous Salad
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.
Ingredients
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1 cup water
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1 tablespoon minced garlic
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1 tablespoon finely chopped fresh parsley
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1/4 teaspoon salt
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2 1/2 pounds lamb loin chops, (about 8), trimmed of fat
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2 teaspoons extra-virgin olive oil
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1/2 cup whole-wheat couscous
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2 medium tomatoes, chopped
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1 medium cucumber, peeled and chopped
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1/2 cup crumbled feta
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3 tablespoons lemon juice
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2 tablespoons finely chopped fresh dill
Directions
1.
Put water on to boil in a medium saucepan.
2.
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.
3.
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.
Tip:
MAKE AHEAD TIP: Cover and refrigerate the salad (Step 3) for 1 day.
Nutrition information
Calories 333, Total Fat 14 g, Saturated Fat 6 g, Monounsaturated Fat 5 g, Cholesterol 121 mg, Sodium 386 mg, Carbohydrate 18 g, Fiber 3 g, Protein 36 g, Potassium 442 mg. Daily Values: Vitamin C 43%, Iron 17%. Exchanges: Starch 0.5,Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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