Grilled lamb chops, roasted spring vegetables, and fluffy couscous are light, healthy, and delicious. This recipe is sure to become a springtime favorite.
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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