Pesto Grilled American Lamb Chops with Couscous & Mediterranean Salsa
1 jar (13 ounces) roasted red bell peppers, drained and cut into 1-1/2-inch strips
1/2 cup pitted kalamata olives, drained and halved
1/4 cup chopped red onion
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped fresh basil leaves
1 box (5.45 ounces) sundried tomato couscous
6 American Lamb loin chops
1 tablespoon prepared pesto, divided
In bowl, combine roasted red bell peppers, olives, onion, oil, lemon juice, garlic, parsley and basil. Cover and refrigerate for 1 hour or overnight.
Prepare couscous according to package directions; set aside.
Grill lamb chops over medium-hot coals about 6 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium, and 170ºF for well. During last 4 minutes of grilling lightly brush both sides of each loin chop with 1/2 teaspoon pesto. Remove lamb from grill, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees.
Serve grilled lamb chops over couscous and top with Mediterranean Salsa.
Tip: Serve remaining salsa on toasted baguettes.
PREP TIME: 20 Minutes
COOK TIME: 12 Minutes