GRILLED LAMB CHOPS & COUSCOUS SALAD

Grilled Lamb Chops with Couscous Salad.

I have had a wonderful summer in the kitchen creating new fun and simple recipes. So, let’s hit the pool and dial up the flavor of your summer lamb shop and couscous salad.

Viktoria thanks for this wonderful dish!

What you need

• 4 to 6 Lamb chops

  Marinade

• Olive oil for brushing or rubbing

• 1/2 of white onion

• 1 Teaspoon of cumin

• 2 Teaspoon of smoked Hungarian paprika

• 1 Teaspoon of oregano

• Freshly ground pepper 

• 1 Teaspoon of Harissa

• 1 Lime juice

• Fresh mint leaves chiffonade

• Sea salt

• 4 Tablespoon of extra virgin olive oil

  Couscous Salad

• Couscous (follow package directions)

• 1 Cup of Heirloom cherry tomatoes cut in half

• 1/2 Cup of Kalamata olives

• 1 Cucumber halved and diced

• 1 Small shallot finely diced

• 2 Tablespoons of dried raisins

• 1/2 Cup of diced cube or crumbled Feta

• 3 Tablespoons of julienned fresh mint leaves

  Dressing

• 3 Tablespoons of extra virgin olive oil

• 1 Lemon zested and juiced

• 1/2 Teaspoon of Salt

How to make it

So let’s get into this easy, fresh couscous salad!

When couscous is cooked following package instructions, remove from heat. Use a fork to fluff up the grains and break up any clumps and let it cool for about 30-45 minutes.

In a large bowl, combine Kalamata olives, cucumbers, shallots and mint. Stir in couscous.

Combine the dressing in a small bowl, whisk the evoo, lemon juice (freshly squeezed please) and salt. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled. At least 1 hour.

Preaheat grill. 

Marinade

In a small bowl combine all ingredients: Cumin, oregano, paprika, salt, pepper, harissa, lime juice, evoo and mix.

Add lamb cutlets with sliced white onions, fresh mint in the marinade, mix and head to the grill.

Viktoria mixing the marinade.

Place your cutlets on the hot grill and cook for 2-3 minutes on each side.

Remove from grill and allow to rest for 3-5 minutes.

When you are ready to serve, simply spoon couscous on the plate. Arrange lamb shops around and garnish with plenty of feta cheese and mint, and drizzle some extra virgin olive oil.

Enjoy!