Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- 1 rack of American Lamb, cut into 8 chops
- Kosher salt and freshly ground black pepper, to taste
Mint Chimichurri
- 1 cup loosely packed parsley
- 1/2 cup loosely packed mint
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1-1/2 tablespoons red wine vinegar
- 1 clove garlic
- Kosher salt and freshly ground black pepper, to taste
Pearl Couscous Salad
- 1/4 cup plus 1 teaspoon extra virgin olive oil, divided
- 1 zucchini, chopped
- 4 scallions, thinly sliced
- 2 ears corn, cooked and kernels removed
- 1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
- 1/2 cup walnuts, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- 1/4 cup fresh mint leaves, chopped
Directions
Season lamb chops generously with salt and pepper. Grill lamb to desired doneness (145°F is recommended for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
For the Mint Chimichurri: In a food processor, pulse parsley, mint, oil, lemon juice, vinegar and garlic until uniformly chunky. Don’t over process to a pesto-like consistency. Season generously with salt and pepper.
For the Pearl Couscous Salad: In a nonstick pan, heat 1 teaspoon oil; cook zucchini until just cooked through.
In a medium bowl, combine scallions, corn, cooked pearl couscous and walnuts.
In a separate small mixing bowl, whisk together lemon juice, vinegar and remaining 1/4 cup oil. Drizzle into salad; toss to coat. Top with mint.
Serve lamb chops with Pearl Couscous Salad and top with Mint Chimichurri.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
