Five-Spice Lamb Chops With Citrus-Raisin Couscous
- 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 tablespoon seasoned rice vinegar
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon five-spice powder
- Cooking spray
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 8 (4-ounce) lamb loin chops, trimmed
- 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.
- Combine hoisin and next 4 ingredients (through five-spice powder) in a small bowl. 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. Add hoisin mixture to pan; cook 1 minute or until thoroughly heated, turning to coat lamb. Spoon sauce over lamb; serve with couscous.
orange juice, chicken broth, golden raisins, couscous, hoisin sauce, honey, rice vinegar, chili garlic, fivespice powder, cooking spray, black pepper, salt, lamb loin chops
Taken from www.myrecipes.com/recipe/five-spice-lamb-chops-with-citrus-raisin-couscous (may not work)