This lamb dish takes a little extra time to prepare – but if you like lamb, it is SO worth it!!! You will need to let the lamb marinate for at least an hour; but if you want to save time, you can do it the night before and leave it in the fridge for up to 12 hours. This dish is so delicious, and the flavor is so explosive, that it is definitely worth the little bit of extra effort required. If you can’t find loin of lamb, you can ask to have a leg of lamb cut into 1 1/2 inch pieces (and although it is more expensive, the leg of lamb cooks even more quickly and is very tender.)

1 1/2 pounds lamb loin, cut into 1 1/2 inch pieces

1 large onion, thickly sliced

4 carrots, peeled into thin strips (a vegetable peeler makes this really quick)

2 garlic cloves, minced or pressed

1 tablespoon fresh ginger, grated

1 (32 ounce) container low-sodium chicken broth

1 (10 ounce) box whole grain couscous

zest of 1/2 lemon

1/4 cup fresh cilantro, roughly chopped

1/4 cup parsley, roughly chopped

1/4 cup kalamata olives, pitted and halved (optional)

3 tablespoons extra virgin olive oil

2 teaspoons paprika

1/4 teaspoon turmeric

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Combine the paprika, turmeric, cumin, cayenne, salt and 1 1/2 tablespoons of the oil in a large zip-top bag. Add the lamb pieces, seal the bag and shake it well to coat the lamb. Refrigerate for at least 1 hour (and up to 12 hours, if you want to do this step the evening before).

Heat the remaining 1 1/2 tablespoons olive oil in a large saucepan over medium heat. Add the onions and carrots and cook, stirring occasionally, for 15 minutes. Transfer the veggies to a plate, and in the same saucepan, add half of the lamb (be careful not to overcrowd the pan). Brown the lamb on all sides (this will take about 10 – 12 minutes total). Tranfer the browned lamb to a plate and continue with the remaining half of lamb pieces.

Return all of the lamb to the saucepan and add the garlic, ginger and lemon zest; stir to mix. Return the onion and carrots to the pan as well, then add the chicken broth and bring the pot to a boil. Once boiling, stir in the couscous. Remove the pan from the heat, cover the pot and let it sit for 10 minutes (to allow the couscous to absorb the liquid). After 10 minutes, stir in the cilantro, parsley and olives. Divide between four bowls and serve hot.

Makes 4 (large) servings. Per serving: 374 calories, 11 g total fat, 3 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 0 g added sugar, 26 g protein, 126 mg sodium, 68 mg cholesterol.

The first time that I decided to really “go all out” with a meal for my boyfriend, John, was the night that I made him an entire rack of lamb. I, personally, do not eat lamb – but those that do seem to adore it as a special treat every now and again. While an entire rack of lamb is very impressive, it is also rather time consuming, expensive, and not exactly “figure friendly”! This recipe for garlicky lamb chops allows you to make smaller portions, is much less expensive – and (Here’s the best part!) has less than a third of the calories and fat of a traditional rack of lamb. But don’t worry – they’ll still be equally as impressed with this meal as they would be with the whole rack – just ask John!

3 tablespoons reduced sodium chicken broth

1 tablespoon extra virgin olive oil

1 shallot, minced

1 garlic clove, minced

1 tablespoon grated lemon zest (1 whole lemon)

1 tablespoon fresh lemon juice

1/4 cup fresh mint, chopped

1 teaspoon dried oregano

3/4 teaspoon salt

4 (4 ounces each) loin or rib eye lamb chops (trimmed of all visible fat)

1/2 teaspoon coarsely ground black pepper

Combine the chicken broth, olive oil, shallot, garlic, lemon juice and zest, mint, oregano, and 1/4 teaspoon of the salt in a bowl. Set aside.

Sprinkle both sides of the lamb chops with the remaining 1/2 teaspoon salt and the pepper.

Preheat a large non-stick skillet over high heat. Spray with cooking spray. Place the chops in the skillet and cook until browned and done to taste (3-4 minutes on each side for medium). Transfer to a platter and spoon the mint vinaigrette over the meat.

Serves 2. Per serving: 229 calories, 12 g fat, 2 g saturated fat, 0 g trans fat, 78 mg cholesterol, 356 mg sodium, 3 g carbs, 2 g fiber, 28 g protein, 43 mg calcium

1 1/4 lbs lean ground lamb

1/4 cup finely minced onion

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup light or fat free mayonnaise

1 garlic clove, minced

1 teaspoon grated lemon zest (about 1/2 lemon)

1 teaspoon lemon juice

1 tablespoon fresh chopped mint (I personally don’t care for mint, so I use parsley and it comes out great. Mint and lamb however, are a great combo)

4 whole wheat hamburger rolls

burger fixins’ (lettuce, tomato, onion, pickle – whatever you like!)

Mix the lamb, onion, oregano, salt and pepper in a bowl. Shape into 4 burgers. Spray a nonstick grill pan, or skillet with nonstick spray and heat over medium high heat. Cook the burgers until browned on the outside and done to taste (4-5 minutes PER SIDE for medium, 6-7 for well). Try to flip the burgers only once during cooking to avoid losing too much “juice”.

Meanwhile, mix the mayonnaise, garlic, lemon zest, lemon juice, and mint in a small bowl. Spread this mixture onto the buns, then add your burger and toppings.

Serves 4. Per serving: 361 calories, 11 g total fat, 2 g saturated fat, 0 g trans fat, 87 g cholesterol, 355 mg sodium, 26 mg carbs, 4 g fiber, 0 g added sugar, 36 g protein, 97 mg calcium.