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Lamb Chops with Herbed Couscous and Tomatoes
Source: dLife

A tasty, unique alternative to the typical "lamb with mint jelly."

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 312.3
Total Carbs 19.8 g
Dietary Fiber 1.7 g
Sugars 1.2 g
Total Fat 9.3 g
Saturated Fat 3.2 g
Unsaturated Fat 0.9 g
Potassium 564.8 mg
Protein 34.3 g
Sodium 151.8 mg
Dietary Exchanges
, 1/2 Vegetables , 4 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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32 oz  lean lamb loin chops
0 1/2 tsp  garlic powder
2 tbsp  fresh lemon juice
1 pinch  black pepper
1 each  cooking spray
2 each  medium garlic cloves
0.3333 cup  low sodium chicken broth
.33 cup  tap water
1 1/2 tsp  fresh rosemary
.67 cup  Couscous, dry
0 1/2 lb  roma tomatoes
2 tbsp  chopped parsley
1 tsp  grated lemon rind
  1. Preheat grill to medium-high.
  2. In small glass bowl, combine garlic powder, lemon juice, and pepper.
  3. On large tray, place chops and baste liberally with prepared spice mix.
  4. Lightly coat grill grates with cooking spray. Cook 4 - 5 minutes per side until internal temperature reaches 140°F.
  5. Remove from grill, allow to stand 5 minutes.
  6. Strip rosemary from stems and mince.
  7. Lightly coat sauté pan with cooking spray. Sauté garlic, covered, over medium, until soft; about 2 minutes.
  8. Add broth and water; bring to boil. Stir in rosemary and couscous. Add tomatoes and cover.
  9. Remove from heat and allow to stand, covered, 5 minutes.
  10. Before serving, fluff couscous with fork; add parsley, lemon zest, and additional pepper as desired.
  11. To serve, divide couscous mixture between 4 serving plates. Cross 2 grilled chops atop each serving. Garnish with rosemary sprig.

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