Grilled Lamb Chops

Here it is a Sunday afternoon and I'm back on the grill again.  Not with your typical Burgers, Dogs or Steaks....but how about some Lamb Chops and vegatable kababs...Did I spell that right?

Before using, soak wooden skewers in a shallow bowl of water, 30 minutes. 


 INGREDIENTS:


 2 tablespoon(s) olive oil, plus more for grates

 2 medium (6 ounces each) zucchini, sliced crosswise into 16 rounds

 12 cherry or grape tomatoes

 Coarse salt and ground pepper

 1 cup(s) couscous

 1/3 cup(s) chopped fresh parsley, plus sprigs for garnish (optional)

 8 (3 to 5 ounces each) lamb rib chops, or 4 (6 to 8 ounces each) shoulder chops

 2 teaspoon(s) ground coriander Lemon wedges, for serving (optional).

DIRECTIONS:



1.Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.

2. Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.


3. Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.

Total prep time is 40 minutes...This should serve about four people...

Enjoy!