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Grilled lamb chops rest on a bed of spring vegetables and couscous.
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Grilled Double-Cut Lamb Chops with spring vegetables and couscous

Learn how to trim, french, and grill perfectly juicy double-cut lamb chops over high heat. Paired with roasted spring vegetables and 5-minute couscous.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 4 Double Lamb Rib Chops
  • ½ pound Asparagus
  • ⅓ pound Radishes
  • ½ pound Carrots
  • ½ pound fingerling potatoes
  • ⅓ pound sugar snap peas
  • ¼ cup olive oil
  • 2 TBS salt
  • 2 teaspoon ground black pepper
  • 1 cup couscous
  • 1 cup chicken stock
  • 1 Handful wild ramp bulbs (optional)
  • ¼ cup Wild Ramp Pesto (optional)

Instructions

  • 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
  • Tag @ilovemeatdotcom on social media with a pic. :)