Lemon-Garlic Lamb Chops with Minted Couscous

Lemon-Garlic Lamb Chops with Minted Couscous
Photo by Scott Phillips


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

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


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