Currant-Glazed Lamb Chops with Pistachio Couscous
Slow-cooked flavor without the time, these lamb chops pack the flavor. Pistachio Couscous is the ideal accompaniment.
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
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)
See More: Superfast Holiday Recipes
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.