Grilled Lamb Chops with Warm Couscous Salad and Spinach
JBS Australia
¼ cup ( 2 ounces) wheat berries
8 lamb chops
¼ cup ( 2 ounces) large pearl couscous
2 tablespoons olive oil, divided
½ bunch green onions, sliced thin
½ red bell pepper, cut in small dice
1 yellow squash, zucchini and carrot,
cut in small dice
4 teaspoons finely chopped garlic,
divided
Salt and pepper
20 ounces spinach
In a saucepan, cover wheat berries with 4 cups of water and boil over medium-high heat for 2 hours, or until tender; drain.
VINAIGRETTE
3 ounces Champagne or white
balsamic vinegar
1 tablespoon Dijon mustard
Grated zest and juice of 1 lemon
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
2 teaspoons finely chopped garlic
5 ounces olive oil
Prepare the vinaigrette: In a mixer, combine vinegar, mustard, lemon zest and
juice, salt, pepper, herbs and garlic. On medium-high speed, slowly drizzle in
oil. Marinate lamb in 1⁄₃ of the vinaigrette for 2 hours.
Cook couscous in boiling water for 8 minutes; drain. Preheat the grill to medium-high. Grill lamb for about 6 minutes per side. Heat 1 tablespoon oil in a sauté
pan over medium-high heat. Sauté diced vegetables and 2 teaspoons garlic for
2-3 minutes. Add wheat berries, couscous, 1⁄₃ of vinaigrette, and salt and pepper.
Remove from the pan. Add 1 tablespoon oil to the pan; sauté spinach and
remaining garlic. Season with salt and pepper.
Place some spinach on each plate. Top with warm salad. Prop a lamb chop on
either side. Drizzle with vinaigrette. Makes 4 servings.
