Pesto Lamb Chops
The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.
1 cup fat-free, less-sodium chicken broth
1 cup plus 2 tablespoons uncooked couscous
2 1/2 tablespoons commercial pesto, divided
8 (4-ounce) lamb loin chops, trimmed
2 tomatoes, cut in half crosswise (about 1 pound)
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork.
While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous.
Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)
CALORIES 515 (32% from fat); FAT 18.3g (sat 6.1g,mono 8.2g,poly 1.7g); PROTEIN 55.3g; CHOLESTEROL 153mg; CALCIUM 112mg; SODIUM 280mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 28.6g Cooking Light, JUNE 2003