Grilled Lamb Chops with Curried Couscous and Courgette Raita

Ingredients for Grilled Lamb Chops with Curried Couscous and Courgette Raita

• 3/4 teaspoons curry powder

• 1/4 teaspoons turmeric (optional)

• 1/8 teaspoons cinnamon

• 1/2 teaspoons black pepper

• 350ml water

• 1 1/4 teaspoons salt

• 2 tablespoons unsalted butter

• 275g couscous (230g)

• 575g (1/2-inch-thick) lamb shoulder blade chops

• 240ml plain Greek yoghurt

• 1 medium courgette (230g), coarsely grated (about 1 cup)

• 1/4 teaspoons dried mint, crumbled

• a well-seasoned large (2-burner) ridged grill pan

How to make Grilled Lamb Chops with Curried Couscous and Courgette Raita

Heat lightly oiled grill pan over moderately high heat until hot but not smoking.

Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoons pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoons salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.

While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoons salt and remaining 1/4 teaspoons pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.

For raita, stir together yoghurt, courgette, mint, and remaining 1/2 teaspoons salt.

Fluff couscous with a fork and serve with lamb and raita.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.