I happened across some amazing looking lamb shoulder chops at the market two days ago that were on sale for a steal of a deal so I brought them home not really knowing what I was going to do with them. I have grilled tiny lamb chops (they looked like tiny little t-bone steaks) on the grill a few times and we really liked them. I’ve never made leg of lamb or those little lollipop looking lamb chops…quite honestly I’m kind of intimidated by them. So the lamb shoulder chops seemed like a safe bet, something I could work with.
When I got home from work this evening I began raiding my pantry to find something to go with the lamb. And since I always have couscous in the pantry and peas in the freezer, I was able to put together a pretty simple yet interesting menu. It turned out great! I definitely recommend this for a simple and light weeknight Mediterranean fare.
- lamb shoulder chops
- ground cumin
- garlic powder
- salt & pepper (I used freshly ground pepper)
- 1 c whole wheat couscous
- 1 c chicken stock or broth
- 1 c frozen peas
- olive oil
- plain greek yogurt (I use fat free)
- fresh mint, minced
- Preheat gas grill on high heat.
- Rub lamb chops with ground cumin, garlic powder, salt, and pepper. Set aside.
- Bring chicken stock to a boil. Add couscous and 1 teaspoon of salt. Remove from heat and cover. Let sit for 5 minutes. Fluff with a fork.
- Bring 1cup of water to a boil and cook peas for approximately 2 minutes. Drain and rinse with cold water to stop the cooking process.
- Combine 1 tablespoon of olive oil and the juice of one lemon in a medium bowl. Mix well. Stir in peas and a bit of salt and pepper to taste. Combine the pea mixture with the couscous.
- Drizzle lamb chops with a little bit of olive oil. Grill the lamb chops until they are mid-rare, making sure you get a nice sear on them before you turn them. Remove from grill and let rest.
- Combine greek yogurt with mint.
You can serve the yogurt on the plate under the couscous or as a dollop on the side for dipping the lamb….or both.