Ingredients
Scale
- 1 rack of lamb cut into 8 chops
- 1 cup loosely packed parsley
- 1/2 cup loosely packed mint
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic
- Kosher salt
- Freshly ground black pepper
for the Pearl Couscous Salad
- 1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
- 2 ears corn, cooked and kernels removed
- 1 zucchini, chopped
- 1 teaspoon olive oil
- 1/4 cup plus 1 teaspoon extra virgin olive oil, divided
- 1/2 cup walnuts, chopped
- 4 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- Kosher salt
- Freshly ground black pepper
- 1/4 cup fresh mint leaves, chopped
Instructions
- Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
- Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don't want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.
- Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.
for the Pearl Couscous Salad
- Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
- In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
- In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.
- Prep Time: 15
- Cook Time: 20