Prep Time
20 Mins
Grill Time
14 Mins
Chill Time
30 Mins
Yield
Makes 4 servings

If you can't find lamb chops, feel free to substitute with equal-size pork loin chops. The fresh mint in the salsa adds a crisp fragrance, so don't be tempted to use dried. If you can't find fresh mint, use fresh basil. And be sure to grate the lemon rind before squeezing the fresh juice.

How to Make It

Step 1

Rub chops with oil and 1 tablespoon lemon juice; sprinkle evenly with 1/2 teaspoon salt and pepper. Rub chops with garlic and lemon rind. Cover and chill 30 minutes.

Step 2

Combine chopped tomato, next 7 ingredients, and remaining 1 tablespoon lemon juice.

Step 3

Grill lamb, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Serve chops with salsa over hot cooked couscous.

Step 4

*1/4 cup drained canned crushed pineapple in juice may be substituted.

Step 5

Note: Nutritional analysis includes 1 cup cooked couscous.

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