• 4servings
  • 480calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 (1-inch thick) loin lamb chops

  2. 6 tablespoon(s) creamy garlic vinaigrette dressing

  3. 1 pound(s) fresh asparagus , ends trimmed 1 tablespoon(s) extra-virgin olive oil

  4. 1/4 teaspoon(s) (each) kosher salt and freshly ground pepper

  5. 1 box(es) (6.1 ounces) tomato lentil couscous

  6. 2 carrots , peeled and diced

Instructions Jump to Ingredients ↑

  1. Place lamb chops in a shallow dish and toss with the dressing.

  2. Heat oven to 450 degrees F. On a baking sheet with sides, toss asparagus with oil, salt, and pepper; arrange in a single layer and roast 10 minutes, tossing a few times, or until crisp-tender.

  3. Meanwhile, prepare couscous according to package directions, adding the carrots to the cooking liquid before cooking.

  4. Remove asparagus from oven. Turn on broiler. Broil lamb chops 10 minutes, turning once, for medium-rare. Serve with roasted asparagus and couscous.


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