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Herbed Lamb Chops With Greek Couscous Salad


Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 333
Total Fat: 14 g
Saturated Fat: 6 g
Cholesterol: 121 mg
Sodium: 386 mg
Total Carbohydrate: 18 g
Dietary Fiber: 3 g
Protein: 36 g

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  • Ingredients
  • 1 tablespoon garlic, minced
  • 1 tablespoon parsley, finely chopped
  • 1/4 teaspoon salt
  • 2 1/2 pounds lamb, loin chops, trimmed of fat
  • 2 teaspoon oil, olive, extra virgin
  • 1/2 cup(s) couscous, 100% whole-wheat
  • 2 medium tomato(es), chopped
  • 1 medium cucumber(s), peeled and chopped
  • 1/2 cup(s) cheese, feta, crumbled
  • 3 tablespoon lemon juice
  • 2 tablespoon dill weed, fresh, finely chopped


Servings 4
Preparation time 20mins
Cooking time 40mins


Step 1


Put 1 cup of water on to boil in a medium saucepan.
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.

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.

To make ahead: The salad will keep, covered, in the refrigerator for 1 day.

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