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 www.kalustyans.com.
Nutirion Profile: Heart Healthy High Fiber Low Carb Low Cholesterol Low Sat Fat
- 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
Preheat oven to 450F. Bring water and 1/2 teaspoon salt to a boil in a small saucepan.
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.
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.
- Serving: Per serving
- Calories: 435
- Carbohydrates: 6g
- Fat: 15g
- Protein: 27g
- Dietary Fiber: 7g
- Saturated Fat: 3g
- Monounsaturated Fat: 7g
- Cholesterol: 62mg
- Potassium: 497mg
- Sodium: 530mg
- Exchanges: 2 starch, 1 fruit, 3 lean meat, 1 fat
- Carbohydrate Servings: 3
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