Fine Cooking

February/March 2012

Make It Tonight column
Just 30 minutes to dinner, start to finish

Lemon-Garlic Lamb Chops with Minted Couscous
Here, a simple lemon-garlic sauce does double duty – it’s brushed on the lamb and stirred into the couscous. You can also use lamb loin chops instead of rib chops, but they might need slightly more time under the broiler.

Serves 4

12 3/4-inch-thick lamb rib chops (about 3 lb. total)
2 medium lemons
1/4 cup extra-virgin olive oil
6 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
3/4 cup couscous
1/2 cup peas, thawed if frozen
1/4 cup chopped fresh mint

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.

Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil, and garlic. Set aside 3 Tbs. of the mixture. Brush one side of the lamb with half of the remaining lemon mixture and season with 3/4 tsp. each salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture, and season with 3/4 tsp. each salt and pepper. Broil for 3 minutes more for medium rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.

While the lamb cooks, bring 1 cup water and 3/4 tsp. salt to a boil in a 1- to 2-quart saucepan over medium-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat, and let stand until the peas are tender and the couscous has absorbed all of the liquid, at least 10 minutes.

Fluff the couscous with a fork, stir in the mint, and serve with the lamb chops.