Pesto Lamb Chops

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The lamb chops will reach about 145° internally (or medium-rare) when they broil.

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 1 cup plus 2 tablespoons uncooked couscous
• 2 1/2 tablespoons commercial pesto, divided
• 8 (4-ounce) lamb loin chops, trimmed
• 2 tomatoes, cut in half crosswise (about 1 pound)
• Cooking spray

Directions

1. Preheat broiler.
2. Bring broth to a boil in a medium saucepan; gradually stir in couscous.
3. Remove from heat; cover and let stand 5 minutes or until done.
4. Fluff with a fork.
5. While couscous stands, spread 2 tablespoons pesto over both sides of lamb.
6. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes.
7. Place lamb on a broiler pan coated with cooking spray.
8. Broil 5 minutes; turn lamb chops; add tomatoes to broiler pan, and broil and additional 5 minutes or until desired degree of doneness.
9. Serve with couscous.

Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)