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ORIENTAL SPRING LAMB CHOPS
Servings: 4
4 Spring Lamb shoulder chops (or 8 loin chops), thawed
2 tablespoons sweet mustard
2 tablespoons orange juice
1 tablespoon soy sauce
2 tablespoons minced onion
1/2 teaspoon freshly ground pepper
Combine marinade ingredients. Pat chops dry and toss well in marinade. Cover and refrigerate 4 hours or over-night (for loin chops 1 hour before grilling).
Nick edges to prevent curling. Place chops on greased grill 4 inches from hot coals.
Barbecue 5-6 minutes per side for medium rare, turning often.
SAFFRON COUSCOUS WITH PEAS AND MINT
2 3/4 cups low-salt chicken broth
1 (10-ounce) package frozen peas
3 tablespoons butter
1/4 teaspoon saffron threads, crumbled
2 cups plain couscous (about 10 ounces)
2 green onions, chopped
3 tablespoons chopped fresh mint
Combine broth, peas, butter, and saffron in heavy large saucepan. Bring to boil over high heat, occasionally stirring until butter melts.
Mix in couscous. Remove from heat, cover, and let stand until broth is absorbed and cousous is tender, about 12 minutes.
Fluff with fork; mix in green onions and mint. Season to taste with salt and pepper. Mound in bowl.
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