Currant-Glazed Lamb Chops with Pistachio Couscous

By Shelly17

Definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.

Ingredients

• 1 1/2 cups fat-free, lower-sodium chicken broth, divided
• 4 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 cup uncooked couscous
• 2 teaspoons minced rosemary
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 8 (3-ounce) lamb rib chops, trimmed
• Cooking spray
• 1/3 cup red currant jelly
• 3 tablespoons balsamic vinegar
• 2 teaspoons whole-grain mustard
• 1/4 cup unsalted shelled dry-roasted pistachios, coarsely chopped
• 2 tablespoons chopped fresh mint
• Rosemary leaves (optional)

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Bring 1 1/4 cups broth, 2 teaspoons oil, and 1/8 teaspoon salt to a boil in a medium saucepan. Stir in couscous; cover. Remove pan from heat.

2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoon salt, rosemary, garlic powder, and pepper in a bowl. Rub paste evenly on both sides of chops. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add lamb; cook for 6 minutes or until desired degree of doneness, turning once. Remove from pan, and keep warm.

3. Add remaining 1/4 cup broth, jelly, vinegar, and mustard. Bring to a boil. Reduce heat; simmer for 90 seconds or until slightly syrupy.

4. Fluff couscous with a fork; stir in pistachios, and sprinkle with mint. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.