Lamb Chops Summer Salad Recipes

Steps:

• Combine the first five ingredients; rub over chops. In a large skillet over medium heat, cook chops in butter and oil for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add wine to the same skillet, stirring to loosen browned bits from pan. Stir in cream; cook for 1-2 minutes or until slightly thickened. Serve with chops.

Steps:

• To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
• Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
• Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
• Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
• Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
• Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
• Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
• Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
• Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
• Very lightly salt grated cucumber and let hang in same manner.
• Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.