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1
To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
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2
Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
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3
Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
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4
Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
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5
Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
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6
Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
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7
Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
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8
Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
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9
Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
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10
Very lightly salt grated cucumber and let hang in same manner.
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11
Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.
