Allspice, cinnamon and a touch of cayenne pepper add a sweet and spicy flavor to loin lamb chops. This is a quick dish for a weekday meal and is also special enough for an Easter Sunday dinner.

Loin lamb chops are used here, but rib chops or lamb steaks cut from the leg can be used. The latter is a slice of lamb that is cut through the leg to make a steak about 1 to 1 1/2 inches thick with a round slice of bone in the center. It is sometimes displayed in the meat case or you can ask the butcher to cut it for you.

Helpful Hints:

• Orzo or other small pasta can be used instead of the couscous. It will need to be boiled for about eight or nin minutes.


• Make couscous.

• Make lamb.

Shopping List:

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 2 7-ounce loin lamb chops, 1 small box whole grain couscous, 1 onion, 1 medium tomato, 1 small package fresh mint, 1 small bottle ground allspice and 1 can olive oil spray.

Staples: ground cinnamon, cayenne pepper, olive oil, salt and black peppercorns.


Spiced Lamb Chops

Recipe by Linda Gassenheimer

2 7-ounce loin lamb chops

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Olive oil spray

Remove visible fat from lamb. Mix allspice, cinnamon and cayenne pepper together. Spread mixture on both sides of chops. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the chops and brown two minutes, turn chops over and brown two minutes. Lower heat to low, cover with a lid, and cook five minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium. Makes two servings.

Per serving: 270 calories (41 percent from fat) 12.4 g fat (3.8 g saturated, 5.4 g monounsaturated), 114 mg cholesterol, 35.7 g protein, 2.4 g carbohydrates, 1 g fiber, 115 mg sodium.


Tomato Mint Couscous

Recipe by Linda Gassenheimer

1 cup water

1/2 cup precooked whole-grain couscous

1 cup thinly sliced onion

1 medium tomato, cut into 1-inch cubes (about 1 cup)

1/2 cup fresh mint leaves, torn into small pieces

2 teaspoons olive oil

Salt and freshly ground black pepper

Bring water to a boil and stir in couscous and onion. Cover and remove from heat. Let sit five minutes. Add tomato, mint, oil and salt and pepper to taste. Fluff with a fork and cover until needed. Makes two servings.

Per serving: 243 calories (19 percent from fat) 5 g fat (0.8 g saturated, 2.2 g monounsaturated), no cholesterol, 7 g protein, 42.6 g carbohydrates, 4.5 g fiber, 12 mg sodium.

Linda Gassenheimer is the author, most recently, of "Delicious One-Pot Dishes," featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include "Quick and Easy Chicken," "Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals," "Fast and Flavorful: Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Her website is Follow her on Twitter @lgassenheimer. Email: