Herbed Lamb Chops With Greek Couscous Salad
.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | water |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| ¼ | teaspoon | salt |
|
| 2 ½ | pounds |
lamb loin
chops, trimmed of fat |
*
|
| 2 | teaspoons | olive oil, extra-virgin |
|
| ½ | cup |
couscous
whole wheat |
|
| 2 | medium |
tomatoes
chopped |
|
| 1 | medium |
cucumbers
peeled and chopped |
|
| ½ | cup |
feta cheese
crumbled |
|
| 3 | tablespoons | lemon juice |
|
| 2 | tablespoons |
dill weed
finely chopped fresh |
*
|
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.
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