Spring Lamb Chops On Oyster Mushrooms

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Ingredients

2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons stone-ground mustard

1 tablespoon finely chopped fresh rosemary

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

3 tablespoons dry red wine

1 tablespoon olive oil

1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips

Cooking spray

1/2 cup fat-free, less-sodium chicken broth

1 1/2 cups hot cooked couscous

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