Lemon-Garlic Lamb Chops with Minted Couscous

Ingredients

• ¼ cup chopped fresh mint
• ½ cup peas, thawed if frozen
• Kosher salt and freshly ground black pepper
• 6 medium cloves garlic, minced
• ¼ cup extra-virgin olive oil
• 2 medium lemons
• 12 ¾-inch-thick lamb rib chops (about 3 lb. total)
• + 1 more ingredients
• • ¾ cup couscous

Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet. Finely grate the zest from both lemons and then squeeze them to yield 1/4 cup juice. In a small bowl, combine the lemon zest, juice, olive oil,...

View full recipe at Fine Cooking