Grilled Lamb Chops with Turmeric Couscous and Cucumber Tomato Salad

Cucumber Tomato Salad

Ingredients

• 25 cherry heirloom tomatoes
• 1 large hot house cucumber
• 1 Pinch brown sugar
• 1/4 red onion, thinly sliced
• 2 Tbsps parsley, fresh, chopped
• 2 Tbsps cilantro, fresh, chopped
• 2 Pinches salt
• 2 Pinches pepper
• 2 Tbsps fresh basil

Dressing

• 1/2 Cup olive oil
• 1/4 Cup red wine vinegar
• Squeezed lemon juice (half a small lemon)
• 1 pinch pepper
• 1 tsp kosher salt
• 3 cloves garlic, minced
• 2 Tbsps brown sugar
• 1 tsp dried basil, (or 2 teaspoons fresh, chopped)

Instructions

1. Cut each cherry tomato in half.
2. Slice cucumber in half lengthwise, creating two pieces. Slice into 1/4″ pieces.
3. Toss tomatoes with brown sugar, onion, herbs and salt and pepper.
4. In a glass measuring cup, whisk together the dressing ingredients and pour over the tomato salad.
5. Cover in plastic for 1-6 hours on the counter or fridge. Best served day of!

Turmeric Couscous

Ingredients

• 1 Tbsp butter
• 3 Tbsp extra-virgin olive oil
• 2 shallot, finely minced
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 2 cup vegetable or chicken broth
• 2 cup couscous
• 1 tsp salt
• 1-2 Tbsp fresh lemon juice
• 2 Tbsp fresh parsley, chopped

Instructions

1. Sauté shallots in olive oil until translucent. Add cumin, turmeric and salt and bloom spices for another 1-2 minutes.
2. Next add broth and bring to a light simmer. Add in your couscous, turn off the heat and let the couscous cook, covered, for another 10 minutes. Open and fluff, toss in lemon juice and parsley.

Grilled Lamb Chops

Ingredients

• 8-12 lamb chops, frenched, cut into single chops
• Olive oil for brushing
• Salt and pepper to taste

Tzatziki Style Dipping Sauce

• 1/2 cup Italian parsley or 1/2 cup fresh mint
• 1 tsp dried dill
• 1 fat garlic clove
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1/3 cup olive oil
• Salt and pepper to taste, add chili flakes if you like.
• 1/4 cup sour cream

Instructions

1. Preheat grill to med-high heat.
2. Brush lamb chops with olive oil and season with salt and pepper.
3. Make Tzatziki Sauce: place herbs, garlic, lemon zest in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice and olive oil. Pulse to combine. Scrape into bowl. Add sour cream and salt and pepper to taste
4. When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks, while leaving them slightly rare inside, so a hot grill is essential.
5. When cooked to the desired temperature (125-135F), platter or plate and serve with Tzatziki sauce.

Find the ingredients in-store for this recipe picture below!