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Herbed Lamb Chops With Greek Couscous Salad

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Yield

4 servings

Prep

10 min

Cook

10 min

Ready

25 min

Ingredients

Amount Measure Ingredient Features
1 cup water Camera
1 tablespoon garlic
minced
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1 tablespoon parsley leaves
finely chopped
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¼ teaspoon salt Camera
2 ½ pounds lamb loin
chops, trimmed of fat
* Camera
2 teaspoons olive oil, extra-virgin Camera
½ cup couscous
whole wheat
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2 medium tomatoes
chopped
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1 medium cucumbers
peeled and chopped
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½ cup feta cheese
crumbled
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3 tablespoons lemon juice Camera
2 tablespoons dill weed
finely chopped fresh
* Camera
Low Cholesterol, Trans-fat Free

Directions

Put 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 228g (8.0 oz)
Amount per Serving
Calories 172 34% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 366mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 14% Vitamin C 27%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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