Grilled Lamb Chops
Fabricating your lamp chops
Removing the Silver Skin
Frenching the Rack
Prepping your vegetables
Grilling your lamb chops
Grilled Lamb Chops with spring vegetables and couscous
Grilled lamb chops, roasted spring vegetables, and fluffy couscous are light, healthy, and delicious. This recipe is sure to become a springtime favorite.
- 4 Double Lamb Rib Chops
- 1/2 pound Asparagus
- 1/3 pound Radishes
- 1/2 pound Carrots
- 1/2 pound fingerling potatoes
- 1/3 pound sugar snap peas
- 1/4 cup olive oil
- 2 TBS salt
- 2 tsp ground black pepper
- 1 cup couscous
- 1 cup chicken stock
- 1 Handful wild ramp bulbs (optional)
- 1/4 cup Wild Ramp Pesto (optional)
Light your grill and bring it up to a medium-high heat.
Preheat your oven to 400 degrees F.
Season lamb chops with salt and pepper and set aside
Give all your vegetables except the sugar snap peas a rough medium dice
Add your olive oil to the veggies.
Season with salt and pepper and give them a quick toss
Spread your vegetables out evenly on a lined baking sheet.
Cook vegetables at 400 degrees for 20-30 minutes until tender but not mushy
Place your lamb chops on the grill for 1.5 minutes each side.
After 3 minutes brush on your optional Wild Ramp Pesto.
Once your lamb chops hit 125 degrees remove and rest for 5-6 minutes
In a medium-size saucepan bring your chicken stock to a boil.
Add a pinch of salt and your couscous
Remove from heat and add your lid to the saucepan for 5 minutes
After 5 minutes fluffy couscous with a fork
Slice your lamb and plate on a bed of couscous and roasted spring vegetables
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