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Marinade -- In a large baggie, mix the yogurt, olive oil, garlic, cumin, paprika, pepper, lemon zest, lemon juice and orange juice.
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Add the lamb chops and marinade all day.
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Up to 8 hours preferably or as long as you can.
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Pomegranate -- What is the world do I do with it?
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Well it does stain, and it is a mess.
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But oh so good.
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Now I found pomegranate seeds at Whole Foods, but my Publix grocery store has fresh pomegranate at 1/6th the cost.
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Secret to cleaning them.
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One -- wear a dark shirt, two stand over the sink -- three DO NOT use a wood cutting board.
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Cut in half and then again in half.
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In a bowl of water pull the seeds away from the membrane and pulp.
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The seeds sink, the pulp floats.
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Then just scoop out the membrane and the seeds are ready to enjoy.
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That easy.
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It is definitely a treat.
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Couscous -- Now, just follow the instructions.
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Most of the quick cooking brands will require 2 1/4 to 2 1/2 cups water.
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Personally, I use chicken stock.
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It adds so much flavor.
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For the most part, I just boil the water in a medium bowl in the microwave, remove, add the couscous, stir once and cover with a plate.
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Let set 5 minutes.
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While you let the couscous set, you need to grill the lamb.
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Then as the lamb rests you can flavor your couscous.
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To the couscous -- add in the pistachios, lemon zest, cilantro, cinnimon, olive oil and the pomegranate seeds, a little pepper (salt if you want) but the broth is salty.
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Lamb -- Now as the couscous rests grill your lamb.
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I prefer the outside grill, but a inside grill pan will be just fine.
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Medium high heat brushed with olive oil.
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You could also use a cast iron pan as well for this.
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Just brush off most of the yogurt marinade so it doesn't sweat but browns as it cooks.
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Grill 5-7 minutes per side until you see nice grill marks and then remove.
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You want them medium rare about 140 degrees.
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A thermometer is very helpful at this point unless you are very comfortable with judging the doneness of the meat.
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Don't over cook.
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Remove and just cover to let them rest.
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Finish up your couscous as they cook and then serve 2 chops per person over a nice bed of the couscous.
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A nice saute of spinach, kale or swiss chard to me is a great side or maybe just some roasted green beans or even broccoli.
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This makes a beautiful dish served to company.
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A little expensive with the lamb, but such a nice treat.
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And besides the couscous, vegetables are inexpensive, so my philosophy is spend money on one main item to focus on and cut back on other items.
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You guests will never know and they will love it regardless.
