Recipe: Moroccan Grilled Lamb Chops With Couscous

Serves 6.

Note: Plan ahead as the rub and yogurt marinade involve hours in the refrigerator. However, even a few hours make a difference. If you prefer, buy individual lamb chops rather than by the rack. Two to three chops per person is generally sufficient for serving. From "Cooking for Jeffrey," by Ina Garten.

• 6 large garlic cloves

• 1/3 c. julienned fresh mint leaves

• 1 1/2 tbsp. ground turmeric

• 1 tbsp. whole coriander seeds

• 1 tbsp. ground cumin

• 1 tbsp. grated lemon zest (2 lemons; reserve lemons for juice)

• Kosher salt

• 5 tbsp. good olive oil, plus extra for the grill

• 3 racks of lamb (6 to 7 ribs each), cut into chops (see Note)

• 1 1/2 c. plain whole-milk Greek yogurt (12 oz.)

• 1 1/2 tsp. Sriracha

• 3 tbsp. freshly squeezed lemon juice

• Couscous With Pine Nuts and Mint (see recipe)

Directions

To make the rub: Place garlic, mint, turmeric, coriander, cumin, lemon zest and 2 1/2 teaspoons salt in bowl of food processor fitted with steel blade, and process until finely ground. Add olive oil and pulse to combine. (If you only have a blender to use, add these ingredients for the rub all at onceand process.)

Place chops in 1 or 2 nonmetal dishes large enough to hold them in 1 layer. Spread garlic and herb mixture evenly on both sides.

To make the yogurt marinade: In small bowl, whisk together the yogurt, Sriracha and lemon juice, and spread it evenly on top of the lamb chops (only one side gets the yogurt). Cover, refrigerate, and allow to marinate for 6 to 24 hours.

Prepare grill and oil the cooking grate. Sprinkle lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium-rare. Transfer to clean plate, cover plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

Nutrition information per serving without couscous:

Calories335Fat24 gSodium620 mg Carbohydrates6 gSaturated fat8 gTotal sugars3 g

Protein24 gCholesterol90 mgDietary fiber1 g

Exchanges per serving: ½ carb., 3 ½ med-fat protein, 1 ½ fat.

Serves 6.

Note: To toast pine nuts, place them in a dry sauté pan over low heat, tossing often, for 5 to 10 minutes, until they brown slightly and become fragrant. Have the onions prepped and set aside. Ten minutes before serving, you can bring the stock to a boil, add the couscous and finish the recipe. From "Cooking for Jeffrey," by Ina Garten.

• 2 tbsp. good olive oil

• 1 tbsp. unsalted butter

• 1 c. chopped yellow onion

• 3 c. chicken stock

• 1 1/2 c. couscous

• Kosher salt and freshly ground black pepper

• 1/2 c. julienned fresh mint leaves, loosely packed

• 1/3 c. pine nuts, toasted (see Note)

Directions

Heat oil and butter in a large saucepan over medium heat. Add onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned.

Add stock and bring to a boil. Stir in couscous, 1 teaspoon salt and 1/2 teaspoon pepper, and remove from heat. Cover pot tightly and allow couscous to steam for 10 minutes. Fluff couscous with a fork, and stir in mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt (depending on saltiness of stock) and 1/2 teaspoon pepper. Serve hot.

Nutrition information per serving:

Calories300Fat13 gSodium390 mg Carbohydrates39 gSaturated fat2 gTotal sugars3 g

Protein9 gCholesterol5 mgDietary fiber3 g

Exchanges per serving: 2 ½ starch, 2 fat.