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Lamb Chops with Tomato-Herb Couscous

Active Time: 1 Hour 30 Minutes

Total Time: 1 Hour 30 Minutes

Serves: 6


Lamb Chops with Tomato-Herb Couscous


  • Combine lamb chops, soy sauce, 3 tablespoons of the wine, garlic and black pepper in large resealable food storage bag. Marinate in refrigerator 1 hour.
  • Preheat oven to 450°F. Combine HALF of the tomatoes, broth and 1 tablespoon of the oil in medium saucepan. Bring to a boil over high heat; stir in couscous, cover and remove from heat.
  • Remove lamb chops from marinade and pat dry. Discard bag with leftover marinade. Heat the remaining oil in large skillet over medium-high heat. Sear chops (in batches to prevent overcrowding of skillet) 2 minutes per side or until dark golden brown in color.
  • Remove seared chops from skillet and place on flat wire rack positioned in shallow baking pan. Bake 5 to 7 minutes or until lamb reaches an internal temperature of 145°F.
  • Meanwhile, add the remaining wine, the remaining tomatoes and demi-glace to skillet; simmer 2 to 3 minutes or until sauce thickens slightly. Remove from heat.
  • Add basil and parsley to prepared couscous; fluff with fork. Serve immediately with lamb chops and sauce.


Serving Size: 6 servings (2 chops, 3/4 cup couscous and sauce each)
  • Calories 778kcal -
  • Total Fat 42g -
  • Saturated Fat 16g -
  • Cholesterol 168mg -
  • Sodium 703mg -
  • Carbohydrates 41g -
  • Fiber 3g -
  • Protein 53g -