This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[7f90aed6-1cb8-9b04-dd51-78df96749ad1] => Array
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[title] => lamb, loin chop, raw, choice, 1/4" trim
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-
3/4 cup orange juice
-
1/2 cup fat-free, less-sodium chicken broth
-
1/3 cup golden raisins
-
1 cup uncooked couscous
-
1/4 cup hoisin sauce
-
2 tablespoons honey
-
1 tbsp seasoned rice vinegar
-
1 tsp chili garlic sauce (such as Lee Kum Kee)
-
1/4 tsp five-spice powder
-
Cooking spray
-
1/4 tsp black pepper
-
1/8 tsp salt
-
8 (4-ounce) lamb loin chops, trimmed
Recipe Method
1. Combine first 3 ingredients in a medium
saucepan; bring to a boil. Add
couscous to
pan. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
2. Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pepper and salt over lamb. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness.
4. Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning to coat lamb. Spoon sauce over lamb; serve with couscous.
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