Spice-Rubbed Lamb Chops Recipe
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Use this orange peel and cinnamon rub recipe to spice up these skillet lamb chops. Top with couscous and veggie mixture.
Ingredients
- 1 tsp. finely shredded orange peel
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cumin
- 1/8 tsp. salt
- 8 lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
- 2 tsp. olive oil
- 1 medium carrot, halved lengthwise and sliced
- 1/2 cup chopped onion
- 1/2 cup water
- 1 14.5-oz. can diced tomatoes
- 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup whole-wheat couscous
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- Orange wedges
- In a bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook for 9 to 11 minutes for medium doneness (160 degrees F), turning halfway through. Remove from skillet. Keep warm.
- Add carrots and onion to skillet; cook and stir 3 minutes. Slowly add water; undrained tomatoes, and chickpeas. Bring to boiling; stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.
- Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges. Makes 4 servings
- Calories 434, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 105 mg, Sodium 531 mg, Carbohydrate 42 g, Total Sugar 7 g, Fiber 8 g, Protein 41 g. Daily Values: Vitamin C 29%, Calcium 8%, Iron 30%.
- Percent Daily Values are based on a 2,000 calorie diet
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