Prep Time15 minsCook Time20 minsTotal Time35 mins
1 American lamb, cut into 8 chops
1 cup Loosely packed parsley
0.50 cup Loosely packed mint
0.50 cup Extra-virgin olive oil
3 tbsp Fresh lemon juice
1.50 tbsp Red wine vinegar
1 Garlic
Salt & pepper, to taste
Pearl Couscous Salad
1 cup Uncooked Israeli/Pearl Couscous, cooked according to package directions
2 Ears corn, cooked & kernels removed
1 Zucchini, chopped
1 tsp Olive oil
0.25 cup Extra-virgin olive oil + 1 tsp , divided
0.50 cup Walnuts, chopped
4 Scallions, thinly sliced
2 tbsp Fresh lemon juice
2 tbsp Champagne vinegar
Kosher salt & freshly ground black pepper
0.25 cup Fresh mint leaves, chopped
1Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
2Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
3Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.
Pearl Couscous salad
4Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
5In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
6In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.
Ingredients
1 American lamb, cut into 8 chops
1 cup Loosely packed parsley
0.50 cup Loosely packed mint
0.50 cup Extra-virgin olive oil
3 tbsp Fresh lemon juice
1.50 tbsp Red wine vinegar
1 Garlic
Salt & pepper, to taste
Pearl Couscous Salad
1 cup Uncooked Israeli/Pearl Couscous, cooked according to package directions
2 Ears corn, cooked & kernels removed
1 Zucchini, chopped
1 tsp Olive oil
0.25 cup Extra-virgin olive oil + 1 tsp , divided
0.50 cup Walnuts, chopped
4 Scallions, thinly sliced
2 tbsp Fresh lemon juice
2 tbsp Champagne vinegar
Kosher salt & freshly ground black pepper
0.25 cup Fresh mint leaves, chopped
Directions
1Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
2Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
3Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.
Pearl Couscous salad
4Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
5In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
6In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.
Grilled American Lamb Chops with Mint Chimichurri
