Grilled Lamb Chops with Whipped Minted Yogurt Sauce and Couscous Salad on the Side
Ingredients • 2 lamb chops • ½ to 1 cup olive oil • Salt and pepper to taste
For the Salad • 1 cup couscous • 2 organic tomatoes, diced • 1 organic cucumber, peeled and sliced thinly with a peeler • Cilantro leaves, chopped • ¼ cup yogurt • Juice of half a lemon
For the Yogurt Sauce • 1 cup yogurt • 3 tablespoons dried or fresh mint leaves, minced
Procedure 1. Prepare the grill. 2. Rub both sides of lamb chops with salt and pepper. 3. Pour olive oil into a shallow bowl. Place the chops in the bowl and leave for at least 30 minutes. 4. To make the salad: prepare a pot of boiling salted water, enough to cover one cup of couscous. Add couscous and boil until couscous is tender. 5. Drain couscous and wash with tap water. Leave couscous in the colander until it stops dripping. 6. In a bowl, combine couscous, tomatoes, cucumber, cilantro, yogurt, and lemon juice. Refrigerate. 7. Grill the lamb until it is cooked all the way through (well done). 8. Prepare the yogurt sauce by beating the yogurt with a fork until it becomes fluffy. Fold in the minced mint. Serve with the lamb and couscous salad.
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Photography by Christian Halili
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