Marinated Grilled Lamb Chops with a Pomegranate Couscous

Step 1: Fruit ... First thing is to zest and then juice your fruit. As you can see - the juice is only used in the marinade; but the zest is used in both the marinade and the couscous. Only 2 teaspoons of the lemon zest, and 1 of the orange are used for the couscous; so, measure that in a small cup and set to the side for later. The rest of the zest will be added to the marinade along with the juice.

Step 2: Marinade ... Add the juice, zest, yogurt, garlic, cinnamon, paprika, pepper, and 1 teaspoon olive oil to a ziplock bag or a bowl (non-reactive or glass). Mix well to combine all the ingredients, add the chops, and refrigerate at least 4 hours up to all day.

Step 3: Pomegranate ... How to de-seed a pomegranate. First, I do suggest that you wear dark clothes and do this in the sink. The juice can splatter, and it does stain. Cut the top of the pomegranate off, about 1/4-1/2" slice. Then, cut the skin or the rind from the top to the bottom all the way around the pomegranate, in 1/2-3/4" apart. You should end up with about 10 cuts. Then soak in a bowl of water cut side down for 10-15 minutes. If it floats, just use a plate to weight it down. After 15 minutes - with the pomegrante still in the water, break it apart using the cuts you made on the rind to peel and pull it apart. The seeds will fall to the bottom, and the rind will float. Using a slotted spoon, scoop out the rind; then, drain the seeds in the colander and remove any pulp that got stuck with the seeds. NO mess, NO juice all over the counter. You can also buy the seeds, but they are usually costly, and this method is really very simple to do.

Step 4: Lamb and Couscous ... Before you start the couscous. Remove the lamb from the marinade, use a paper towel to wipe the marinade off, and pat dry; then, season with salt and pepper on both sides. Let them rest a few minutes to take the chill off before you cook them.

Step 5: Then, prepare the couscous according to the package or box instructions. Rather than using water, I use chicken broth. Couscous is very quick cooking so have everything ready. After the couscous is done, cover and set to the side to rest until the chops are done. Then, you can finish up the couscous.

Step 6: Lamb ... Add the oil to a grill pan or large saute pan and bring to medium high-high heat. Cook the lamb chop on each side; approximately 5-7 minutes, then flip and cook another 3-5 minutes. I prefer my lamb medium rare; but, cooking times will vary depending on how you like your lamb prepared, the thickness of the chop, as well as the pan you decide to use. Remove from the pan and cover with foil to rest as you finish up the couscous.

Step 7: Finish and Plating ... To finish the couscous; add the pomegranates, cilantro, cinnamon, lemon and orange zest, and pistachos; using a fork, fluff up the couscous combining all the ingredients. Plate the couscous and top with the lamb chops and a garnish of mint over both. ENJOY!