Spiced-Rubbed Lamb chops

By pattie_d

Ingredients

• Start to finish: 40 minutes
• 1 tsp.  finely shredded orange peel
• 1 tsp.  ground cinnamon
• 1/4 tsp.  ground cumin
• 1/8 tsp.  salt
• 8 lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
• 2 tsp.  olive oil
• 1 medium  carrot, halved lengthwise and sliced
• 1/2 cup  chopped onion
• 1/2 cup  water
• 1 14.5-oz. 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

Details

Servings 4

Preparation

Step 1

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
Servings Per Recipe 4 servings Calories 434, Total Fat (g) 11, Saturated Fat (g) 4, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 105, Sodium (mg) 531, Carbohydrate (g) 42, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 41, Vitamin C (DV%) 29, Calcium (DV%) 8, Iron (DV%) 30, Percent Daily Values are based on a 2,000 calorie diet