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Lamb Chops with Couscous
main dishes

Lamb Chops with Couscous

Looking for an artisan-style meal with a hearty flavor? This lamb chop and couscous is sure to become a favorite. McCormick® Hearty Seasoning is infused into chops on three different levels: the marinade, the dry rub, and the dipping sauce. Recipe & Photo Credit: Tasty.
  • 15m

    prep time

  • 15m

    Cook Time

  • 27



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Dry Rub

Lamb Chops

  • 2 pounds lamb chops
  • 2 teaspoons canola oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


Yogurt Sauce

  • Zest of 1 orange
  • Juice of 1 orange
  • 1/2 cup finely chopped fresh mint
  • 1 cup full-fat yogurt
  • 1 teaspoon McCormick® Tasty Seasoning Kit
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  • 1 1/4 cup chicken stock
  • 1 tablespoon butter Substitutions available
    • olive oil
  • Pinch of kosher salt
  • 1 cup dried couscous
  • 2 to 3 dates, pitted and chopped
  • Olive oil, to taste
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons thinly sliced chives
  • Toasted pine nuts, for serving


  • To make the dry rub, mix together the salt, Hearty Seasoning, and pepper in a small bowl.

  • On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.

  • To make the marinade, mix together the garlic, orange zest, orange juice and Hearty Seasoning in a medium bowl.

  • Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn’t completely cover the lamb chops, flip halfway through.

  • While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty Seasoning, salt, and pepper. Set aside.

  • To make the couscous, combine the chicken stock, butter, and salt in a small saucepan over medium-high heat. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1 to 2 teaspoons of olive oil and mix. Set aside.

  • To cook the lamb chops, heat the canola oil in a large cast iron skillet over medium heat.

  • Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper. Discard any remaining marinade.

  • Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3 to 5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.

  • Just before serving, fold the parsley and chives into the couscous.

  • To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.

  • Enjoy!

Nutrition information (per Serving)



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