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
-
Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
-
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.
-
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.
-
For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
-
Fluff couscous with a fork and serve with lamb and raita.
