Description

Delight in this quick and flavorful dish of succulent lamb chops infused with rosemary and garlic, served with fluffy couscous—perfect for any occasion.

Ingredients

Scale

4 rib or loin lamb chops (about 1 inch thick)
2 tbsp fresh rosemary, chopped
4 garlic cloves, minced
3 tbsp extra virgin olive oil
Salt and pepper to taste
1 cup couscous
1.5 cups vegetable broth
Salt and pepper to taste

Instructions

Gather all ingredients. Mince the garlic and chop the fresh rosemary.
In a bowl, mix together garlic, rosemary, salt, pepper, and olive oil. Rub this mixture over both sides of each lamb chop and let marinate for about five minutes.
Heat a skillet over medium-high heat. Add the lamb chops and sear for about three minutes on each side until browned and cooked to your preferred doneness.
While the lamb rests, bring vegetable broth to a boil in a saucepan.
Stir in the couscous, remove from heat, cover, and let sit for five minutes until fluffy.
Fluff couscous with a fork, seasoning with salt and pepper to taste.

Nutrition

Serving Size: 1 lamb chop with couscous (approximately 250g)
Calories: 490
Sugar: 0g
Sodium: 450mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Keywords: Substitute rosemary with thyme or add lemon juice for extra zing. Incorporate roasted vegetables like bell peppers or zucchini into the couscous for added nutrition and color. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stovetop or microwave.