Grilled Lamb Chops With Orange And Mint Couscous

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This main course requires only a modest effort on the cook’s part, yet the results are impressive. Rib lamb chops are covered with a flavorful marinade, then grilled and served with quick-cooking couscous flavored with orange and raisins. For serving, the golden couscous grains are mounded in the center of a platter, sprinkled with fresh mint and surrounded by the crusty chops.

Ingredients

• 8   3- to 4-ounce rib lamb chops, about ¾ inch thick, trimmed of excess fat
• 4   cloves garlic, minced
• 2   teaspoons ground cumin
• Kosher salt
• ½  teaspoon cayenne pepper
• 3   tablespoons olive oil plus extra for oiling grill rack
• 1   large navel orange
• 3   tablespoons golden raisins
• 1½ cups chicken stock
• 1½ tablespoons unsalted butter
• 1   cup quick-cooking couscous
• 2   tablespoons chopped fresh mint plus several mint sprigs for garnish

Directions

1. TO PREPARE THE LAMB CHOPS: Place the lamb chops in a shallow nonreactive pan.
2. Crush minced garlic along with cumin, 1 teaspoon salt, and cayenne in a mortar with a pestle, or place in a small bowl and crush with a teaspoon.
3. Stir in 3 tablespoons olive oil.
4. Brush both sides of each of the lamb chops with some of the seasoning mixture; cover and refrigerate.
5. Marinate 45 to 60 minutes or longer.
6. Bring to room temperature 30 minutes before grilling.
7. TO MAKE THE COUSCOUS: Grate enough peel from the orange to make 2 teaspoons zest.
8. Place in a small bowl and add the raisins.
9. Juice the orange to get ½ cup.
10. Heat the juice in a small saucepan set over high heat until hot.
11. Pour juice over the raisins in the bowl and marinate 20 to 30 minutes to soften.
12. When ready to cook, oil grill rack and arrange 4 to 5 inches from heat source.
13. Prepare grill for a hot fire (high temperature).
14. Grill chops 3 minutes per side, until rosy pink inside. (Internal temperature should be 145 degrees F for medium-rare.)
15. Remove to a large plate and cover loosely with foil.
16. To finish couscous, heat stock and butter in a medium, heavy saucepan (with a lid) over high heat until simmering.
17. Remove from heat and stir in couscous.
18. Cover and let rest for 5 minutes.
19. Then stir in orange zest, raisins, and orange juice.
20. Season couscous to taste with salt.
21. To serve, mound couscous in the center of a platter and surround with a border of chops.
22. Sprinkle chopped mint over the couscous and garnish the dish with several bouquets of fresh mint sprigs.
23. Serve hot.

YIELD: SERVES 4 WITH 2 CHOPS PER SERVING