Grilled Lamb Chops with Curried Couscous and Zucchini Raita

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. 1.

   Heat lightly oiled grill pan over moderately high heat until hot but not smoking.

   5 min

2. 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. 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. 4.

   For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.

   3 min

5. 5.

   Fluff couscous with a fork and serve with lamb and raita.

   2 min