This is my second time cooking lamb chops at home and they are quickly becoming a favorite.  Don’t let this list of ingredients scare you because it really doesn’t take much time.  All you are doing is blending a quick rub to put on your lamb chops.  Be sure to give yourself enough time before dinner, because these are best if they can marinate for about 6-8 hours.  I prepped mine ahead of time, put them in the fridge and then we threw them on the grill for dinner.  Made it so easy!

Moroccan Grilled Lamb Chops

via 

Ingredients

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice

Couscous with Pine Nuts and Mint, for serving, recipe follows:

Couscous With Pine Nuts and Mint:

(I used 5min couscous from a box instead of making this.)
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

Directions

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill (we used a gas grill) with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.

Couscous With Pine Nuts and Mint:
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
Yield: 6 servings
“Cooking for Jeffrey” by Ina Garten (c)

You can see the Rack of Lamb recipe we made from Ina Garten here.  It was delicious too and you can do it in the oven.

*linking up with Crystal for Tuesday Talk and Erika