Lamb chops get a rub of cinnamon, shredded orange peel and cumin in this recipe from Better Homes and Gardens.

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Time, start to finish: 40 minutes

Makes 4 servings

1 tsp. shredded orange peel

1 tsp. ground cinnamon

¼ tsp. ground cumin

1/8 tsp. salt

8 lamb rib chops, cut 1 inch thick (1 ¾ lb. total), frenched, if desired

2 tsp. olive oil

1 medium carrot, halved lengthwise and sliced

½ cup chopped onion

½ cup water

1 14.5-oz. can diced tomatoes

¾ cup canned chickpeas (garbanzo beans), rinsed and drained

½ cup whole-wheat couscous

¼ cup snipped fresh Italian (flat-leaf) parsley

Orange wedges

1. In bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium.

2. Cook 9 to 11 minutes for medium, turning halfway through. Remove from skillet. Keep warm.

3. Add carrot and onion to skillet; cook and stir 3 minutes. Slowly add water, undrained tomatoes, and chickpeas. Bring to boiling. Stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.

4. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges.

Each serving 434 calories, 11 g fat (4 g sat. fat), 105 mg cholesterol, 531 mg sodium, 42 g carbohydrates, 8 g fiber, 41 g protein. Daily Values: 66 percent vitamin A, 29 percent vitamin C, 8 percent calcium, 30 percent iron.

Better Homes and Gardens

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