- 8 (2 ounce) lamb rib chops, trimmed of fat
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 lemon, juiced
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil
- Salt and fresh ground pepper
- Fresh mint sprigs
- Minted Yogurt Sauce
- 1/4 cucumber
- 2/3 cup plain low-fat yogurt
- 1 garlic clove, crushed
- 1 teaspoon bottled mint sauce
- 4 tablespoons chopped fresh mint
- Apricot and Almond Couscous
- 1 1/2 cups couscous
- 2/3 cup chopped dried apricots
- 2 1/4 cups boiling vegetable stock
- 1/3 cup whole blanched almonds, toasted
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/2 lemon, juiced
- 2 tablespoons extra virgin olive oil
- Heat the broiler to high. Place the lamb chops in a shallow dish. Grind the cumin and coriander seeds briefly with a mortar and pestle to crack them, then mix with the lemon juice, garlic, and oil; season with salt and pepper to taste. Pour the mixture over the lamb chops and turn them over to coat both sides; set aside to marinate while you make the sauce.
- Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Grate the cucumber coarsely and drain off any excess water. Mix with the yogurt, garlic, mint sauce, and fresh mint; set aside.
- Place the lamb chops on the rack in the broiler pan and broil, turning once, 10 to 12 minutes. The chops will be medium-rare; if you prefer them medium to well done, broil 12 to 14 minutes.
- Meanwhile, put the couscous and apricots in a large heatproof bowl and pour the boiling stock over. Stir well, then cover with a plate and set aside to soak 5 minutes.
- Stir the almonds, chopped mint and cilantro, lemon juice, and oil into the couscous. Spoon the couscous onto plates, top each serving with 2 lamb chops, and put a spoonful of the sauce on the side. Garnish with sprigs of fresh mint and serve immediately.