Grilled Lamb Chops with Curried Couscous and Zucchini Raita
Flavorful lamb chops grilled with zucchini and seasonings. 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
Special equipment: a well-seasoned large (2-burner) ridged grill pan
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 for 5 minutes.
While couscous stands, pat chops dry and sprinkle on both sides with 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.
Makes 4 servings.