Grilled Lamb Chops With Summer Salad

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 medium garlic cloves
• 3 tablespoons fresh rosemary, chopped
• 1/3 cup parsley, chopped (about 1/2 bunch)
• 2 tablespoons dijon mustard
• 1/3 cup olive oil
• 1/2 teaspoon pepper
• 2 lamb racks, each cut into 6 chops
• 1 lemon, squeezed for juice
• coarse sea salt
• 2 medium zucchini, cut lengthwise into 1/4 inch strips
• 1 bunch asparagus, stringy ends peeled
• 1/2 pint grape tomatoes, halved
• 1/2 red onion, sliced very thinly and soaked in cold water
• salt
• olive oil
• 1 cup couscous
• 1 cup water
• 2 tablespoons olive oil
• 1/4 cup chopped mint
• 3 tablespoons sliced almonds, toasted
• juice and zest of half lemon
• salt and pepper
• 2 cups greek yogurt or 2 cups whole milk yogurt, drained
• 1/2 medium english cucumber, peeled and grated
• 1 pinch salt
• 1 small garlic clove, finely minced
• handful chopped fresh mint
• coarse salt and freshly cracked black pepper

Recipe

• 1 to prepare lamb combine garlic, rosemary, parsley, dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. cover and let marinate for at least one hour.
• 2 just before grilling, season lamb generously with coarse sea salt. grill on high heat, 2-3 minutes on each side, including fat side. squeeze lemon juice over chops while cooking, remove from heat and let rest.
• 3 bring a large pot of salted water to rolling boil. cut asparagus into 1 1/2 inch lengths.
• 4 add asparagus to boiling water; cook until spears are crisp, about a minute. add zucchini and cook for only one minute.
• 5 strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
• 6 transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. set aside.
• 7 bring water to boil. pour over couscous; cover and let stand 5 minutes.
• 8 fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
• 9 hang yogurt in side or fine mesh strainer over medium bowl. let stand at least one hour, letting excess liquid drain away.
• 10 very lightly salt grated cucumber and let hang in same manner.
• 11 combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.