Description
A recipe for Pesto Grilled American Lamb Chops With Couscous and Mediterranean Salsa

Ingredients

• Salsa
  
• 1 (13-ounce) jar Peloponnese roasted florina peppers, drained and cut into 1 1/2-inch strips
  
• 1/2 (6-ounce) jar Peloponnese pitted kalamata olives, drained and halved
  
• 1/4 cup chopped red onion 2 cloves fresh garlic, minced
  
• 2 tablespoons chopped flat leaf parsley
  
• 2 tablespoons chopped fresh basil
  
• 1/4 cup extra virgin olive oil
  
• 3 tablespoons lemon juice
  
• Lamb and Couscous
  
• 6 American Lamb loin chops (about 2 1/2 pounds total)
  
• 2 tablespoons prepared pesto, divided
  
• 1 (5.45-ounce) box Marrakesh Express sun-dried tomato couscous

Preparation
In medium bowl, combine peppers, olives, onion, garlic, parsley, basil, olive oil and lemon juice. Cover and refrigerate several hours or overnight.

Heat grill. Lightly brush both sides of each lamb chop with 1/2 teaspoon pesto. Place meat on prepared grill. Grill 4 to 5 minutes on each side or until meat reaches internal temperature of 160°F for medium doneness.

Tip: Any leftover salsa is great served on toasted baguettes.

Meanwhile, prepare couscous as package directs. Serve grilled lamb chops over couscous and top with Mediterranean Salsa.

Nutrition
no information available

Serves
Serves 6

Variations
no information available