STREAMING NOW: Eden Eats

Currant-Glazed Lamb Chops With Pistachio Couscous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have to admit that I have never cooked lamb chops before; however, this Cooking Light recipe may persuade me to give them a try.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 1 1/4 cups broth, 2 teaspoons oil and 1/8 teaspoons salt to a boil in a medium saucepan. Stir in couscous; cover. Remove the pan from heat.
  2. Combine remaining 2 teaspoons olive oil, remaining 3/8 teaspoons 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: