2000s Recipes + Menus
Grilled Lamb Chops with Curried Couscous and Zucchini Raita
Serves6
- Active time:10 min
- Start to finish:25 min
May 2006
Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won’t break the bank.
- 3/4 teaspoon curry powder
- 1/4 teaspoon turmeric (optional)
- 1/8 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- 1 1/4 teaspoons salt
- 2 tablespoons unsalted butter
- 1 1/4 cups couscous (8 oz)
- 1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
- 1 cup plain Greek yogurt
- 1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
- 1/4 teaspoon dried mint, crumbled
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Special equipment:
a well-seasoned large (2-burner) ridged grill pan
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Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
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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.
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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.
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For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
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Fluff couscous with a fork and serve with lamb and raita.
- Keywords
- grilling,
- quick kitchen,
- ten-minute mains,
- lamb,
- mediterranean
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