Tuesday, November 30, 2010
Grilled Lamb Chops and Couscous
Tonight we feasted on Grilled Lamb Chops with Fresh Tomato Salad and Mint-Basil Couscous. All of this was served with a side of Feta Dip.
Dinner prep started with the tomato salad by cutting a tomato into wedges, and tossing in sliced cucumbers, sliced red onion, minced parsley, olive oil, red wine vinegar and salt and pepper to taste. The salad was covered and refrigerated.
The feta dip came next, by combining crumbled feta cheese, plain yogurt, mayonnaise, minced chives and fresh lemon juice. The dip was also covered and chilled.
The lamb came next: 4 small lamb loin chops were rubbed with a mixture of olive oil, rosemary, garlic, salt and red pepper flakes. The rubbed lamb chops went on the charcoal grill for 5-6 minutes per side. The meat came off the grill and rested for 5 minutes before serving.
While the lamb was grilling, the couscous was started. In a saucepan, 2/3 cup of water and 1 teaspoon of olive oil were brought to a boil. 1/2 cup each of fresh mint and basil were added and cooked for 20 seconds. The herb mixture went in to a food processor and was pureed until smooth, but still hot, about 10 seconds. This hot puree was poured over the couscous in a bowl and covered with plastic wrap. The couscous was allowed to stand for about 5 minutes. The couscous was fluffed with a fork before serving.
Gerry was very happy to be outside using the Weber charcoal grill after what seems like a long time (maybe 3 weeks) and I must admit I love a piece of char-grilled meat.