Herb-Rubbed Lamb Chops with Couscous, Spinach & Tomatoes.
There’s something about lamb that feels both grounding and special. It’s not an everyday protein in most kitchens, which is why I love serving it when I want a meal that feels a little elevated without being complicated.
This recipe brings together juicy, herb-rubbed lamb chops with a bed of pearl couscous tossed with baby spinach and sweet cherry tomatoes. The real secret? I cook the couscous in bone broth (Epic is my favorite brand). It’s such a simple swap that adds rich depth of flavor, a boost of protein, and a layer of nourishment you don’t get with plain water.
Meals like this are a reminder that eating well doesn’t have to mean giving up flavor or joy. You can create something balanced and nutrient-dense that also feels like a treat to sit down and enjoy.
My favorite weeknight-meets-special-occasion dinner: herb-infused lamb chops with couscous
Recipe
Servings: 3–4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Lamb Chops
6 lamb loin chops (approx. 1-inch thick, 2 per serving)
2–3 cloves garlic, minced
2–3 Tbsp chopped fresh thyme or rosemary (or a mix)
1 ½ Tbsp olive oil (plus more for searing)
Sea salt & freshly ground black pepper, to taste
For the Couscous
1 cup pearl couscous (uncooked)
2 Tbsp Epic bone broth (or other quality broth) — adds extra flavor & protein
1 cup cherry tomatoes, halved
2 large handfuls baby spinach
1 Tbsp fresh parsley, chopped (optional)
Sea salt & pepper, to taste
Optional Garnish
Fresh thyme sprigs, for serving
Lemon wedges (optional)
Directions
Preheat the Oven & Season the Lamb Chops
Preheat oven to 400°F (200°C) or heat a grill pan to medium-high. Pat lamb chops dry, then rub with olive oil, garlic, rosemary (or thyme), salt, and pepper. Let rest at room temperature while preparing couscous.
Cook the Couscous
Prepare couscous according to package instructions, using Epic bone broth in place of water for added flavor and protein. Season lightly with salt and pepper.
Sear & Roast the Lamb Chops
Heat a cast iron skillet with a drizzle of olive oil over medium-high heat. Sear lamb chops 2–3 minutes per side until golden-brown. Transfer the skillet to the oven and roast for 6–8 minutes, depending on thickness, until lamb is cooked to desired doneness. Remove from oven and set aside to rest.
Build the Couscous in the Same Pan
Using the same cast iron skillet, reduce heat slightly. Add cooked couscous, cherry tomatoes, and fresh thyme (or herb of choice). Stir until spinach wilts and everything is well combined, loosening with extra broth if needed.
Plate & Serve
Spoon couscous mixture onto plates, top with lamb chops, and finish with a fresh thyme sprig. Add lemon wedges on the side if desired.
Nutritional Snapshot (per serving)
Calories: ~500–525
Protein: ~30–32g
Fat: ~22g
Carbs: ~28–30g
Fiber: ~3–4g
Net Carbs: ~21g
Why This Meal Works
Lamb is naturally rich in zinc and vitamin B12, supporting immune health, energy, and red blood cell production. Paired with fresh produce and couscous cooked in mineral-rich bone broth, it’s a complete and balanced plate.
Consciously Free Tip: If lamb isn’t your go-to protein, try this recipe with wild-caught salmon, chicken thighs, or grass-fed steak. You can also swap couscous for quinoa or cauliflower rice if you want a gluten-free option.
Consciously Free Note: Why I Love Bone Broth
I often swap bone broth in place of water when cooking grains like couscous, quinoa, or rice. It’s a simple way to add rich flavor, extra protein, and key minerals like calcium and magnesium. Bone broth also provides collagen, which supports joint health, skin elasticity, and overall gut balance. My favorite brand is Epic, because it’s clean, flavorful, and always stocked in my pantry.