Grilled Lamb Chops with Curried Couscous and Zucchini Raita |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank. Ingredients:
3/4 teaspoon curry powder |
1/4 teaspoon turmeric (optional) |
1/8 teaspoon cinnamon |
1/2 teaspoon black pepper |
1 1/2 cups water |
1 1/4 teaspoons salt |
2 tablespoons unsalted butter |
1 1/4 cups couscous (8 oz) |
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops |
1 cup plain greek yogurt |
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup) |
1/4 teaspoon dried mint, crumbled |
Directions:
1. Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
2. Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
3. While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
4. For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
5. Fluff couscous with a fork and serve with lamb and raita.
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