Spring Lamb Chops on Oyster Mushrooms

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1.5 cups couscous hot cooked
• 3 tablespoons cooking wine dry red
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon rosemary fresh finely chopped
• 0.5 teaspoon kosher salt divided
• 16 ounce lamb rib chops thick trimmed ( 2 inches )
• 1 tablespoon olive oil 
• 1 pound oyster mushrooms trimmed cut into 1/2-inch-wide strips
• 2 tablespoons mustard stone-ground
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 42
2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture.
4. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl.
5. Add mushrooms; toss well.
6. Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
7. Bake at 425 for 25 minutes or until thermometer registers 140, stirring mushroom mixture after 12 minutes.
8. Place 1 lamb chop on each of 2 plates; keep warm.
9. Remove rack from pan; add broth to mushroom mixture in pan.
10. Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates.
11. Serve lamb with mushroom mixture and couscous.