Lemon Garlic Lamb Chops with Minted Couscous

By [e-mail]

Ingredients

• 12 3/4 " lamb rib chops
• 2 med. lemons
• 1/4 C EVOO
• 6 cloves minced garlic
• Kosher salt & pepper
• 3/4 C couscous
• 1/2 thawed peas or fresh peas
• 1/2 C chopped mint

Preparation

Step 1

Finely grate lemon rind from both lemons & then squeeze to yield 1/4 C lemon juice. In small bowl, combine lemon zest, juice, olive oil & garlic. Set aside 3 T of mixture
Brush remaining lemon mixture on one side of chops. Grill 4 min., then flip & brush with remaining lemon mixture. Grill for 3 min more for rare; 4 min. for med. Let chops rest, loosely covered with foil, 5 min.
While lamb cooks, bring 1 C water & 3/4 t salt to boil over med-hi heat. Add couscous, peas & reserved lemon mixture. Cover, remove from heat & let stand until peas are tender & couscous has absorbed all of the liquid, at least 10 min. Fluff couscous with fork; stir in mint & serve with lamb chops.