Lamb, long considered a harbinger of spring, too often gets a bad rap.

For one thing, some people take issue with its strong or “gamey” flavor. Others consider it a nutritional no-no, thinking it a rich and fatty meat with no place in a healthy diet.

But lamb — at least spring lamb — can live down both stereotypes. That’s because spring lamb (usually 6 to 8 months old and, despite its name, available year-round) is prized for its tenderness, and yes, mild flavor.

And if you know which cuts to pick, lamb can be as healthy a choice as many other meats.

Lamb rib or loin chops, though a bit pricier, are lower in fat than more popular shoulder chops, and are delightfully mild. A cooked 3-ounce portion (off the bone) of lamb rib meat has only 10 grams of fat (4 grams saturated).

In this recipe for lamb rib chops with raisin-almond couscous, the elegant-looking chops are given a rub of salt, pepper, cumin and coriander, resulting in a meal with flavors reminiscent of Moroccan cuisine.

The raisin-almond couscous completes the North African theme. Use whole-wheat couscous for the extra fiber and all the nutritional benefits that come with it.

As a general rule, a healthy meal should consist of at least half vegetables or fruits. So to round out a meal with these lamb chops, continue the seasonal theme by adding roasted baby spring vegetables.

A selection of vegetables — including the consummate early crops of radishes and asparagus — are high-heat roasted, tossed with chives and parsley, then spiked with white balsamic vinegar (which has a gentler flavor than its mahogany-colored cousin).

High-heat roasting, a classic healthy cooking technique, boosts flavor by caramelizing the natural sugars in the vegetables without adding fat and calories. If you’d like, add a pound of roasted chicken, fish or tofu to this dish and it can stand as a meal on its own.

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Lamb rib chops with raisin-almond couscous

(Start to finish: 30 minutes, 15 minutes active)

1 1/2 cups water

1/3 cup golden raisins

1 tsp. kosher salt, divided

3/4 cup couscous

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. freshly ground black pepper

Eight 3-ounce lamb rib chops, trimmed

1/4 cup sliced almonds

1/4 cup chopped fresh flat-leaf parsley

Preheat broiler. Line a rimmed baking sheet with foil.

In a medium saucepan, combine the water, raisins and 1/2 teaspoon salt. Bring to a boil, then add the couscous. Remove the pan from the heat, cover and let stand 5 minutes. Fluff with a fork, cover again and set aside.

In a small bowl, combine the remaining salt, cumin, coriander and pepper. Rub spice mixture evenly over lamb. Place the lamb on the rimmed baking sheet. Broil the lamb 10 minutes, or until desired degree of doneness. Flip the lamb chops once during cooking.

Meanwhile, heat a small skillet over medium heat. Add almonds and toast, stirring constantly, 3 minutes, or until lightly browned. Add the almonds and parsley to couscous mixture and stir to combine. Serve with the lamb.

Makes 4 servings (serving size: 2 lamb chops and 3/4 cup couscous).

(Recipe from the June 2006 issue of Cooking Light magazine)

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Roasted baby spring vegetables

(Start to finish: 40 minutes, 15 minutes active)

3 Tbsp. white balsamic vinegar

1 Tbsp. chopped shallots

1 pound baby carrots with tops

6-ounce bag radishes, halved (about 1 3/4 cups)

12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)

1 Tbsp olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 cups (2-inch) sliced asparagus (about 1 pound)

1 Tbsp. chopped fresh flat-leaf parsley

1 Tbsp. chopped fresh chives

Preheat oven to 500 F.

In a small bowl, combine vinegar and shallots. Set aside.

In the bottom of a roasting pan, arrange the carrots, radishes and potatoes. Drizzle with olive oil, then season with salt and pepper. Toss gently to coat evenly. Bake for 20 minutes, stirring occasionally, until vegetables begin to brown.

Remove the pan from the oven. Add the shallot mixture and asparagus, tossing to combine. Return pan to oven and bake 5 minutes. Stir in parsley and chives.

Makes 7 servings (serving size: 1 cup)

Nutrition information per serving: 127 cal., 2 g total fat, 0 mg chol., 4 g pro., 25 g carbo., 4 g fiber, 232 mg sodium.

(Recipe from the March 2006 issue of Cooking Light magazine)