Lamb Chops with Tomato-Herb Couscous

Lamb Chops with Tomato-Herb Couscous

Lamb Chops with Tomato-Herb Couscous

Seared lamb chops are served with a rich tomato sauce and tomato-herb couscous.

Hands On: 30 minutes

Total Time: 1 hour 30 minutes


12 lamb loin chops, 1-inch thick (about 5 oz each)
1/4 cup soy sauce
1/4 cup dry white wine, divided
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained, divided
1 1/2 cups reduced-sodium chicken broth
3 tablespoons extra virgin olive oil, divided
1 package (10 oz each) plain couscous, uncooked (10 oz = 1 1/3 cups)
1/2 cup prepared classic demi-glace
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian (flat-leaf) parsley

Demi-glace is a thick glaze made from Espagnole or Brown Sauce, beef stock and Madeira or sherry. It is used as a rich flavor base for sauces and in recipes. Use concentrated demi-glace, found in specialty stores, to make the prepared demi-glace.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add basil and parsley to prepared couscous; fluff with fork. Serve immediately with lamb chops and sauce.

Nutritional Information

Serving Size: 2 chops, 3/4 cup couscous and sauce
Calories 778
Total fat 42 g
Saturated fat 16 g
Cholesterol 168 MG
Sodium 727 MG
Carbohydrate 41 g
Dietary fiber 3 g
Sugars 2 g
Protein 53 g
Vitamin A 2 %
Vitamin C 10 %
Calcium 6 %
Iron 24 %

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