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

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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