Name: Grilled Lamb Chops with Summer Salad
Yield: 4 servings
Ingredients: 3 medium cloves garlic, minced; 3 Tbsp fresh rosemary, chopped; ⅓ cup chopped parsley (about ½ bunch); 2 Tbsp dijon mustard; ⅓ cup olive oil; ½ tsp pepper; 2 rack of lamb, each cut into 6 chops; 1 lemon, squeezed for juice; coarse sea salt; 2 medium zucchini, cut lengthwise into ¼ inch strips; 1 bunch asparagus, stringy ends peeled; ½ pint grape tomatoes, halved; ½ red onion, sliced very thinly and soaked in cold water; salt; olive oil; 1 cup couscous; 1 cup water; 2 Tbsp olive oil; ¼ cup chopped mint; 3 Tbsp flaked almonds, toasted; juice and zest of half of a lemon; salt and pepper to taste; 2 cup greek or whole milk yogurt, drained (500 ml); ½ medium english cucumber, peeled and grated; pinch salt; 1 small glove garlic, finely minced; handful chopped fresh mint; coarse salt and freshly cracked black pepper, to taste

Yields

4 servings

ingredients

Lamb and Marinade

medium cloves garlic, minced

Tbsp fresh rosemary, chopped

⅓

cup chopped parsley (about ½ bunch)

Tbsp dijon mustard

⅓

cup olive oil

tsp pepper

rack of lamb, each cut into 6 chops

lemon, squeezed for juice

coarse sea salt

Summer Salad

medium zucchini, cut lengthwise into ¼ inch strips

bunch asparagus, stringy ends peeled

pint grape tomatoes, halved

red onion, sliced very thinly and soaked in cold water

salt

olive oil

Minted Couscous

cup couscous

cup water

Tbsp olive oil

cup chopped mint

Tbsp flaked almonds, toasted

juice and zest of half of a lemon

salt and pepper to taste

Tzaziki

cup greek or whole milk yogurt, drained (500 ml)

medium english cucumber, peeled and grated

pinch salt

small glove garlic, finely minced

handful chopped fresh mint

coarse salt and freshly cracked black pepper, to taste

Ingredient Substitution Guide

directions

Step 1

To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least on hour

Step 2

Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest.

Step 3

Bring a large pot of salted water to a rolling boil. Cut asparagus into 1 1/2 inch lengths.

Step 4

Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.

Step 5

Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.

Step 6

Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.

Step 7

Bring water to boil. Pour over couscous; cover and let stand 5 minutes.

Step 8

Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.

Step 9

Hang yogurt in sieve or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.

Step 10

Very lightly salt grated cucumber and let hang in same manner.

Step 11

Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. Season to taste with salt and pepper.

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Grilled Lamb Chops with Summer Salad