...fantastic recipes for grilled lamb chops...
INGREDIENTS
3/4 teaspoon of curry spice
1/4 teaspoon of turmeric (optional)
1/8 teaspoon of cinnamon
1/2 teaspoon of ground black pepper
1.5 cups of water
1 and 1/4 teaspoons of salt
2 tablespoons of butter without salt
1 1/4 cups of couscous (8 ounces)
1 1/4 lb lamb shoulder blade chops (1/2-inch thick)
1 cup regular Greek yogurt
1 medium zucchini (about 1/2 lb), roughly shredded (approximately 1 cup)
1/4 teaspoon dried mint, crushed
Special tool: a thoroughly-used large (2-burner) grill pan with ridges
Getting Ready
Warm a lightly greased grill pan on medium-high heat until it’s hot but not producing smoke.
In the meantime, in a small heavy saucepan over moderate heat, toast curry, turmeric (if included), cinnamon, and 1/4 teaspoon of pepper, stirring continuously until aromatic, approximately 1 minute. Incorporate water, 1/2 teaspoon of salt, and butter, then bring to a boil. Put couscous into a heat-resistant bowl and add the boiling water mixture, then promptly cover it with a plate or plastic wrap and allow it to sit for 5 minutes.
As couscous rests, dry the chops with a towel and season both sides with 1/4 teaspoon of salt and the other 1/4 teaspoon of pepper. Grill the chops, flipping them once, for approximately 6 minutes total for medium-rare. Move to a serving dish.
For raita, mix yogurt, zucchini, mint, and the other 1/2 teaspoon of salt. Use a fork to fluff the couscous and pair it with lamb and raita...and the grilled lamb chop is set for celebrations! Great!