Cumin Lamb Chops with Orange-Curry Couscous

The spices go perfectly with the lamb. Don’t be afraid to use all of the mixture- it looks like a lot, but the lamb holds up well to it. The couscous was great. i didn’t have orange juice on hand, so I just used some thre some frozen concentrate and water into the pot. I bet the couscous would be great served cold the next day.

1 t. cumin
1/2 t. corriander
dash salt
2 t. honey
4 lamb chops
1/2 onion, chopped
handful dried cranberries
1/2 c. water
1 c. orange juice
1 t. curry powder
1 c. Isreali couscous
cilanto to taste

preheat broiler.

In a small bowl, combine cumin, corriander, and salt.
Spread each lamb chop with honey and coat with spice mixture.
Set aside.

Heat a saucepan over medium heat. Add onion and cook until soft.
Add next 4 ingredients (through curry) and bring to a boil.
Remove from heat and add couscous. Cover.

Put the lamb under the broiler. I broiled them for about 5 minutes on each side for a medium level of doneness.

Just before serving, add cilantro to couscous and fluff with a fork.


  1. Pecan Encrusted Trout « Healthy Delicious says:

    [...] came out really nice and buttery, and didn’t taste too gamey at all. I served it on top of this couscous (use regular coucous instead of Israeli and omit the curry [...]

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