Issue 58 Page 15
Grilled Lamb Chops
with mint-basil couscous and summer tomato salad
Makes 4 chops, 1 1/2 cups couscous, 2 cups salad and 1/2 cup dip;
Total time: 1 hour
For the salad--
Toss together:
1 1/2 cups tomato wedges (I used those lovely little rosa plum tomatoes)
1/2 cup cucumber, seeded, thinly sliced
1/2 cup red onions, thinly sliced (I used spring onions)
1 TBS minced fresh parsley
1 TBS olive oli
4 tsp red wine vinegar
Pinch of sugar
Salt and pepper to taste
For the dip--
Combine:
1/3 cup feta cheese, crumbled
2 TBS plain yogurt
1 TBS mayonnaise
1 TBS minced fresh chives
Juice of 1/2 lemon
Pinch of sugar
For the couscous--
Boil and Puree; Por over:
2/3 cup water
1 tsp olive oil
1/4 tsp kosher salt
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup dry couscous
I made this with rice pasta--you could use orzo---great tastes here--we do not like couscous, for some strange reason
For the lamb--
Combine and Rub; grill:
2 TBS olive oil
1 TBS minced fresh rosemary
1 TBS garlic, minced
1/2 tsp kosher salt
1/4 tsp red pepper flakes
4 lamd loin chops (4-5 oz each)
Garnish and serve with:
Sprigs of fresh mint
Grilled pita bread (A MUST!!!)
AToss all ingredients for the salad together; cover and chill.
Combine all ingredients for the dip; cover and chill.
Preheat grill to medium high. (I used a grill pan)
Boil water, oil, and salt together for the couscous in a saucepan. Stir in the herbs and cook 20 seconds. Transfer mixture to a food processor and puree until smooth but still hot, about 10 seconds. Pour hot puree over the couscous in a bowl; stir, then cover with plastic wrap. Let stand untilliquid is absorbed, 4-5 minutes;fluff couscous with a fork.
This puree was really great with the rice pasta---refreshing and light tastes.
Combine oil, rosemary, garlic, and seasonings for the lamb; rub onto chops. Grill for 5-6 minutes on each side for medium---I feel that this time span was too long--I did 3-4 minutes per side for medium.
Garnish with fresh mint sprigs.
Grilled Pita Bread
For an easy side dish, grill pita bread while the grates are still hot. Simply brush both sides of the pita with olive oil; grill until golden, then slice and serve.
What a delightful change of pace for me---this was an incredibly delicious meal and DH was asking for MORE!!!
If you like lamb with a nice mix of flavors--this is it!!! The lamb was tender and mild and the sides were a nice addition--the dip was the topper!!
I had some homemade pita bread in the freezer--took a couple out, short defrost time and an additional star.
IMHO----GREAT for a table for two!!!!
Grilled Lamb Chops
with mint-basil couscous and summer tomato salad
Makes 4 chops, 1 1/2 cups couscous, 2 cups salad and 1/2 cup dip;
Total time: 1 hour
For the salad--
Toss together:
1 1/2 cups tomato wedges (I used those lovely little rosa plum tomatoes)
1/2 cup cucumber, seeded, thinly sliced
1/2 cup red onions, thinly sliced (I used spring onions)
1 TBS minced fresh parsley
1 TBS olive oli
4 tsp red wine vinegar
Pinch of sugar
Salt and pepper to taste
For the dip--
Combine:
1/3 cup feta cheese, crumbled
2 TBS plain yogurt
1 TBS mayonnaise
1 TBS minced fresh chives
Juice of 1/2 lemon
Pinch of sugar
For the couscous--
Boil and Puree; Por over:
2/3 cup water
1 tsp olive oil
1/4 tsp kosher salt
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/2 cup dry couscous
I made this with rice pasta--you could use orzo---great tastes here--we do not like couscous, for some strange reason
For the lamb--
Combine and Rub; grill:
2 TBS olive oil
1 TBS minced fresh rosemary
1 TBS garlic, minced
1/2 tsp kosher salt
1/4 tsp red pepper flakes
4 lamd loin chops (4-5 oz each)
Garnish and serve with:
Sprigs of fresh mint
Grilled pita bread (A MUST!!!)
AToss all ingredients for the salad together; cover and chill.
Combine all ingredients for the dip; cover and chill.
Preheat grill to medium high. (I used a grill pan)
Boil water, oil, and salt together for the couscous in a saucepan. Stir in the herbs and cook 20 seconds. Transfer mixture to a food processor and puree until smooth but still hot, about 10 seconds. Pour hot puree over the couscous in a bowl; stir, then cover with plastic wrap. Let stand untilliquid is absorbed, 4-5 minutes;fluff couscous with a fork.
This puree was really great with the rice pasta---refreshing and light tastes.
Combine oil, rosemary, garlic, and seasonings for the lamb; rub onto chops. Grill for 5-6 minutes on each side for medium---I feel that this time span was too long--I did 3-4 minutes per side for medium.
Garnish with fresh mint sprigs.
Grilled Pita Bread
For an easy side dish, grill pita bread while the grates are still hot. Simply brush both sides of the pita with olive oil; grill until golden, then slice and serve.
What a delightful change of pace for me---this was an incredibly delicious meal and DH was asking for MORE!!!
If you like lamb with a nice mix of flavors--this is it!!! The lamb was tender and mild and the sides were a nice addition--the dip was the topper!!
I had some homemade pita bread in the freezer--took a couple out, short defrost time and an additional star.
IMHO----GREAT for a table for two!!!!
"Never eat more than you can lift" Miss Piggy
