Grilled Lamb Chops with Mint Chimichurri


Grilled Lamb Chops with Mint Chimichurri


Lamb Marinade: Chimichurri: Red Bell Pepper Couscous:
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.