Grilled Lamb Chops With A Butternut Squash Ring Couscous Asparagus Food

MOROCCAN GRILLED LAMB CHOPS

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

SPICY LAMB WITH WARM COUSCOUS

Steps:

• Heat grill to medium. Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 mins, until all the stock has been absorbed.
• Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins. Mix the remaining harissa into the yogurt, then season to taste.
• Fold the rocket through the warm couscous, breaking up any clumps with a fork. Serve with the chops and a drizzle of harrissa and yogurt dressing.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED SAVORY LAMB CHOPS WITH A POMEGRANATE COUSCOUS

Steps:

• Marinade -- In a large baggie, mix the yogurt, olive oil, garlic, cumin, paprika, pepper, lemon zest, lemon juice and orange juice. Add the lamb chops and marinade all day. Up to 8 hours preferably or as long as you can.
• Pomegranate -- What is the world do I do with it? Well it does stain, and it is a mess. But oh so good. Now I found pomegranate seeds at Whole Foods, but my Publix grocery store has fresh pomegranate at 1/6th the cost. Secret to cleaning them. One -- wear a dark shirt, two stand over the sink -- three DO NOT use a wood cutting board. Cut in half and then again in half. In a bowl of water pull the seeds away from the membrane and pulp. The seeds sink, the pulp floats. Then just scoop out the membrane and the seeds are ready to enjoy. That easy. It is definitely a treat.
• Couscous -- Now, just follow the instructions. Most of the quick cooking brands will require 2 1/4 to 2 1/2 cups water. Personally, I use chicken stock. It adds so much flavor. For the most part, I just boil the water in a medium bowl in the microwave, remove, add the couscous, stir once and cover with a plate. Let set 5 minutes. While you let the couscous set, you need to grill the lamb. Then as the lamb rests you can flavor your couscous.
• To the couscous -- add in the pistachios, lemon zest, cilantro, cinnimon, olive oil and the pomegranate seeds, a little pepper (salt if you want) but the broth is salty.
• Lamb -- Now as the couscous rests grill your lamb. I prefer the outside grill, but a inside grill pan will be just fine. Medium high heat brushed with olive oil. You could also use a cast iron pan as well for this. Just brush off most of the yogurt marinade so it doesn't sweat but browns as it cooks. Grill 5-7 minutes per side until you see nice grill marks and then remove. You want them medium rare about 140 degrees. A thermometer is very helpful at this point unless you are very comfortable with judging the doneness of the meat. Don't over cook. Remove and just cover to let them rest.
• Finish up your couscous as they cook and then serve 2 chops per person over a nice bed of the couscous. A nice saute of spinach, kale or swiss chard to me is a great side or maybe just some roasted green beans or even broccoli. This makes a beautiful dish served to company. A little expensive with the lamb, but such a nice treat. And besides the couscous, vegetables are inexpensive, so my philosophy is spend money on one main item to focus on and cut back on other items. You guests will never know and they will love it regardless.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
• Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

LAMB CHOPS WITH FRUITY COUSCOUS & MINT

Steps:

• Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
• To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
• Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA

Steps:

• Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
• 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.
• 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.
• For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
• Fluff couscous with a fork and serve with lamb and raita.