Garam Masala Lamb Chops with Apricot Couscous

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Garam Masala Lamb Chops with Apricot Couscous

Garam Masala Lamb Chops with Apricot Couscous

Visit an Indian market to find various blends of garam masala, a popular spice mix. You'll also find it in the specialty-spice section at the supermarket or at Indian markets on the Web like

Nutrition Profile: Heart Healthy   High Fiber   Low Carb   Low Cholesterol   Low Sat Fat  

Serves 4

Prep Time 35 min

Total Time 40 min.


  • 1 1/4 cups water
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon garam masala
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 rack of lamb, exterior fat trimmed
  • 3/4 cup whole-wheat couscous, (see Ingredient note)
  • 1/4 cup chopped fresh apricots
  • 1/4 cup golden raisins
  • 2 tablespoon pine nuts, toasted if desired
  • 1/4 cup sliced fresh mint
  • 1/4 cup lemon juice

Cooking Directions

Step 1

Preheat oven to 450F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.

Step 2

Mix garam masala, 1 teaspoon oil, the remaining 1/2 teaspoon salt and pepper in a small bowl. Rub into lamb. Heat 1 teaspoon oil in a large, ovenproof, nonstick skillet over high heat. Cook the lamb, skin-side down, until browned on one side, 3 to 5 minutes. Turn it over and transfer the skillet to the oven. Roast the lamb until an instant-read thermometer inserted into the center reaches 145F for medium-rare, 6 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into chops.

Step 3

Meanwhile, stir couscous, apricots and raisins 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. Stir in pine nuts, mint, lemon juice and the remaining 2 teaspoons oil. Serve the couscous with the lamb.