Lamb Marinade:

• 8 lamb loin chops
• 3 garlic cloves, minced
• 1 Tbs fresh rosemary, minced
• 0.5 tsp lemon zest
• 0.5 tsp salt
• 2 Tbs olive oil
• 0.25 tsp black pepper
• cooking spray

Chimichurri:

• 1.5 C fresh mint
• 0.5 C fresh flat-leaf parsley
• 2.5 Tbs olive oil
• 2 Tbs chicken broth
• 1.5 Tbs white vinegar
• 2 tsp minced shallots
• 0.125 tsp crushed red pepper
• 2 garlic cloves, minced
• 0.25 tsp salt
• 0.25 tsp black pepper

Red Bell Pepper Couscous:

• 1 C couscous
• 2 tsp olive oil
• 0.5 C chopped onion
• 0.5 C chopped red bell pepper
• salt and pepper to taste

At least one hour before (can be overnight), combine marinade items and apply to lamp. Marinate chops in fridge, covered with plastic, for at least an hour. Heat grill to medium-high heat, and coat with cooking spray. Add lamb and grill until nicely seared, but do not overcook. Let stand.

Combine all chimichurri ingredients in a food process and process until blended. Serve with lamb.

Red Pepper Couscous: Cook couscous according to package directions. Stirfry onion and red bell pepper in oil. Season with salt and pepper, then toss with couscous.

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