Seared lamb chops and cous cous salad

We're making cold summer vegetables and cous cous salad with marinated, seared lamb chops with Chef Jennifer Chapman of DeWolf Tavern.

INGREDIENTS
4 servings

Cous Cous Salad:

2 c cooked and cooled Cous Cous
Water- follow directions on box for quantity
½ Zucchini, cut Macedoine(1/4 inch cubes, blanched and shocked)
½ Summer squash, cut macedoine, blanched and shocked
½ red bell pepper, cut Brunois
2 Shallots, minced
½ c Cooked Corn (cut off the cob) * tastes great grilled!
1 large hand full of baby Arugula
1 tbsp Olive Oil
2 tbsp Lemon Juice
Salt TT

For the Lamb:

2 racks of “Frenched” Lamb Lollipops (4 lollipops per serving)
1 c Drained Yogurt
1 tsp minced ginger root
1 tsp minced garlic
1 tsp cumin
1 tsp coriander
¼ cinnamon stick
1 mace
¼ tsp chilli flakes
1 clove
2 cardamoms
Optional: 1 tsp truffle oil
1 tsp dried mango powder
Olive oil for cooking

STEPS
For the cous cous:

Cook Cous Cous to package instructions. Cool In refrigerator until cold. Can do this the evening before.
Mix spices and yogurt in a bowl and add cut Lamb Chops.

Marinate over night.

Boil water in a small pot. With a strainer add squash to blanch. Cook briefly for a minute. Quickly put vegetable in an ice water bath to stop the cooking process.

Tip *This preserves color and texture so the vegetable still has a crunch and is not too soft in the cold salad.
In a large bowl add shallots, corn, arugula, olive oil, Lemon juice, peppers, and squash. Add salt to taste and toss together to combine. Refrigerate until service.

Heat a large sauté pan on medium heat. (you may also grill these on a grill pan our outside grill).

Add a small amount of olive oil to the pan and add lamb chops. Only add 4-5 at a time so they get a nice sear on the outside.

*Tip: the chops are ready to flip when they pull away from the pan easily

To Serve: Plate ½ c of cold cous cous salad on desired plates and put 4 chops around it.

Also makes a great party Platter!