Grilled Lamb Chops with Curried Couscous and Zucchini Raita
Succulent grilled lamb chops served alongside aromatic curried couscous and a cooling zucchini raita. This Mediterranean-Middle Eastern fusion dish combines tender meat with fragrant spices and a refreshing yogurt sauce.
Ingredients
- •¾ teaspoon curry powder
- •¼ teaspoon turmeric
- •⅛ teaspoon cinnamon
- •½ teaspoon black pepper
- •1½ cups water
- •1¼ teaspoons salt
- •2 tablespoons unsalted butter
- •1¼ cups couscous
- •1¼ lb lamb shoulder blade chops
- •1 cup plain Greek yogurt
- •1 medium zucchini
- •¼ teaspoon dried mint
- •1 piece ridged grill pan
Cooking Instructions
- 1.
Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
5 min
- 2.
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.
8 min
- 3.
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.
6 min
- 4.
For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
3 min
- 5.
Fluff couscous with a fork and serve with lamb and raita.
2 min