Recipe: Chef Keith’s Grilled Lamb Chops Over Lemon Mint Couscous

Chef Keith Davis, the owner of Golden Pear Cafe in East Hampton, Southampton, and Bridgehampton, shares his recipe for grilled lamb chops over lemon mint couscous.

Ingredients: 

2 Racks (Frenched if possible) Lamb Chops (Colorado or Australian)

4 Tbsp EVOO

1 Tbsp Garlic (Fresh, small dice)

1 Full sprig Rosemary (Fresh)

1 tsp Kosher Salt

½ tsp Ground Black Pepper

For the Couscous: 

1.5 C Israeli Couscous

2 Tbsp Mint (Fresh and chopped)

2 Tbsp Lemon Juice (Fresh squeezed)

1 Tbsp EVOO or Butter (Whichever you prefer)

1 tsp Kosher Salt  

Pinch of Ground Black Pepper

Accompaniments: 

2 Bunches Asparagus (Fresh, medium-size, wash & trim)

4 Tbsp Butter  

1 tsp Kosher Salt

Pinch of Ground Black Pepper

Procedure: 

1. If lamb chops are not frenched, using a sharp boning knife, you will have to trim the fat and meat between the end of the rib bones.
2. In a small bowl, whisk together the EVOO, garlic, rosemary, salt and pepper.
3. Place the lamb chops in a large bowl, add the EVOO mixture and toss to completely coat the lamb chops. Let marinate at room temperature for 1 hour; toss every 15 minutes. This will allow the meat to come up to room temperature for best grilling. Preheat your grill on highest setting.
4. In a medium saucepan, bring to a boil 2 cups of water. Add the couscous, mint and lemon juice, stir together, and reduce the heat to simmer. Cook for approximately 10 minutes, stirring carefully. Turn off heat and cover. Let sit while you grill the lamb chops and prepare the asparagus.
5. Grill the lamb chops over high heat, rotating them after 1 and ½ minutes, then turning over, rotate again after 1 minute (Note: less time!) Remove from grill and check the temperature of each chop. 130⁰ degrees for rare, 135⁰ for medium-rare, and 140⁰ for medium. Cook to your liking. Cover the chops with foil to rest.
6. Fill a large sauté pan with ¼” of water and 1 tsp of salt; place over high heat. Lay the asparagus in the pan and cover. Steam for 4-5 minutes until bright green and al-dente. Remove from the water and place on a platter. Pat dry with paper towel. Cut butter into small chunks and place on top of the asparagus, sprinkle with salt and pepper and cover with foil.
7. You now have all three items prepared and ready for plating. Place the lamb chops on the plate or platter and carefully pour over each chop the au jus. Spoon the couscous next to the chops and then lay the asparagus to complete the plate. Add a pinch of kosher salt and fresh ground pepper. Garnish with lemon slices, mint leaves, and fresh rosemary.