Grilled Lamb Chops with Mint Chimichurri
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.