For an easy backyard cookout, there will be bowls of good Mediterranean black and green olives and a little plate of toasted almonds. Skewers of cantaloupe and honeydew wedges will be arranged on another tray. For the main course, we'll grill rib lamb chops marinated in olive oil seasoned with garlic, cumin and cayenne pepper and serve them with fluffy couscous tossed with golden raisins and scented with orange and mint. Grilled corn-on-the-cob as well as sliced tomatoes sprinkled with fresh herbs will complete the side dishes. Cherry pie from a nearby bakery will be offered with scoops of vanilla ice cream to end our meal.
Many of the dishes for this menu require very little, if any, cooking, leaving the chef plenty of time to socialize.
Grilled Lamb Chops With Orange and Mint Couscous
Makes 4 servings (2 chops per serving)
LAMB CHOPS:
8 lamb rib chops, trimmed of all excess fat (about 3 ounces each when trimmed)
4 small garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 tablespoons olive oil plus extra for grilling or sauteing chops
COUSCOUS:
1 large navel orange, rinsed and dried
3 tablespoons golden raisins
1 1/2 cups chicken stock
1 cup quick-cooking couscous
salt
1 1/2 tablespoons chopped fresh mint plus several mint sprigs for garnish
To prepare lamb, place chops in shallow pan. Crush minced garlic with cumin, salt and cayenne in mortar with pestle or place in small bowl and crush with a teaspoon. Stir in 3 tablespoons olive oil. Brush both sides of each lamb chop with seasoning mixture. Cover and refrigerate 45 to 60 minutes.
Meanwhile, to prepare couscous, grate enough zest (color portion of peel) to make 1 1/2 teaspoons. Place zest in small bowl and cover with plastic wrap so it doesn't dry out. Juice orange to get 1 / 4 cup. Heat juice in small nonreactive saucepan over high heat or place in microwave-proof bowl and heat in microwave until just hot. Add raisins and soak 20 to 30 minutes.
When ready to cook chops, prepare grill. Oil grill rack lightly and place 4 to 5 inches from heat source. When fire is ready, add chops and grill 2 to 3 minutes per side. Cooking time will vary depending on intensity of heat and thickness of meat. Chops are done when rosy pink inside. (You can also saute chops. Coat bottom of large, heavy skillet with oil and place over medium-high heat and cook chops 2 to 3 minutes per side until rosy pink inside.) When chops are done, place on platter and cover loosely with foil.
To finish couscous, heat stock in medium, heavy saucepan (with lid) over high heat until simmering. Remove from heat and stir in couscous. Cover and let rest 5 minutes. Stir in orange zest, raisins and orange juice. Add salt to taste.
To serve, mound couscous in center of heated platter and surround with border of chops. Sprinkle chopped mint over couscous and garnish with fresh mint sprigs. Serve hot.
