Total Time: 40 minutes Makes 4 servings
Ingredients:
1 teaspoon finely shredded orange peel
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 lamb rib chops, cut 1 inch thick (1-3/4 pounds total), frenched if desired
2 teaspoons olive oil
1 medium carrot, halved lengthwise and sliced
1/2 cup chopped onion
1/2 cup water
1 340g can diced tomatoes
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup whole-wheat couscous
1/4 cup snipped fresh Italian (flat-leaf) parsley
Orange wedges
Preparation Method:
1. In a 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. Cook for 9 to 11 minutes for medium doneness 80°C, turning halfway through. Remove from skillet. Keep warm.
2. Add carrots 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.
3. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges.
Recipe Source: Recipe.com
