Grilled Lamb Chops With Curried Couscous And Zucchini Raita Food

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.

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.

GRILLED LAMB CHOPS

Steps:

• In a large bowl, combine the lemon zest, lemon juice, oil, oregano, and garlic powder. Generously season each side of the lamb chops with salt and pepper. Add to the lemon juice mixture and toss to combine. Cover and refrigerate for 1 hour. Remove from the refrigerator about 20 minutes before cooking.
• Preheat an outdoor grill to medium-high. Grill the lamb chops for 3 to 4 minutes, until slightly charred on one side. Flip and cook for 2 to 3 minutes longer for medium-rare to medium doneness. Serve hot.

GRILLED LAMB CHOPS WITH CURRY, APPLE AND RAISIN SAUCE

Steps:

• In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
• Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.

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

Steps:

• Mix soy sauce, oil, garlic, thyme, ginger, pepper, and bay leaves together in a bowl.
• Place lamb chops in a large zip-top bag or resealable container. Cover with the marinade. Refrigerate for 8 to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Wipe off marinade from the lamb chops.
• Cook lamb chops, covered, on the preheated grill until browned, 3 to 4 minutes. Flip using grilling tongs; do not use a fork as it will let out all of the juices. Close the lid and continue to grill to medium doneness, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Be careful not to overcook.

LAMB CHOPS WITH COUSCOUS - GREEK STYLE

Steps:

• Preheat broiler.
• Combine first 5 ingredients, rub over both sides of chops.
• Place chops on a broiler pan coated with cooking spray, broil 4 minutes on each side or until desired degree of doneness Couscous: Cook Couscous according to box instructions.
• Add diced tomato and cucumber and feta cheese to hot couscous, toss well.
• Serve chops over couscous.

GRILLED LAMB CHOPS

Steps:

• Pierce lamb chops with a fork.
• Place in a shallow oblong dish; add wine.
• Marinate for 15 minutes at room temperature.
• In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
• Remove chops from marinade and discard marinade.
• Place chops on grill over medium heat.
• Spoon half of sauce over chops and sprinkle with salt and pepper.
• Cook 4-5 minutes or until browned.
• Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
• Cook 4-5 minutes or until done.

GRILLED LAMB CHOPS AND VEGETABLE KEBABS

Steps:

• Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.
• Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.
• Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.