Lamb Chops (pi̇rzola) Recipe

Trim and marinate

Pat lamb chops dry with paper towels. In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, minced garlic, chopped rosemary, thyme leaves, smoked paprika, ground cumin, 1 tsp salt and 1/2 tsp pepper. Rub the mixture evenly over both sides of the 4 lamb chops. Place chops in a shallow dish, cover and refrigerate for at least 30 minutes and up to 4 hours (bring back to near room temperature 20–30 minutes before grilling).

Prepare grill

Light the charcoal in a chimney starter and let it burn until covered with white ash (about 20–30 minutes). If using wood chips for extra smoke, soak briefly and add to the coals just before grilling. Arrange coals for direct high heat; leave a cooler zone to the side for resting.

Grill the chops

Oil the grill grate lightly with neutral oil on a folded paper towel held with tongs. Place chops over the hottest part of the grill. For medium-rare (recommended for lamb) grill 3–4 minutes per side depending on thickness (about 1 to 1 1/2 inch). For medium cook 4–5 minutes per side. Use an instant-read thermometer: 57°C (135°F) for medium-rare, 63°C (145°F) for medium. Avoid excessive flipping; turn once to get good char and grill marks.

Rest and finish

Remove chops from the grill to the cooler zone and tent loosely with foil. Rest 5–8 minutes to let juices redistribute. Taste and adjust seasoning with a pinch more salt or squeeze of lemon if desired.

Maintain a two-zone fire on the charcoal grill: a hot direct area for searing and a cooler indirect area for finishing. Add a handful of soaked wood chips to the coals for additional smoky aroma if desired. Keep a spray bottle of water nearby to control flare-ups.

Rinse 1 cup basmati rice under cold water until water runs clear to remove excess starch. Drain well. In a small saucepan bring 1.5 cups water, 1 tbs butter (or oil) and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to the lowest setting, cover and simmer gently for 12–15 minutes without lifting the lid. Remove from heat and let sit, covered, 8–10 minutes. Fluff with a fork before serving.

Place 3/4 cup couscous in a bowl. Pour 3/4 cup boiling water or stock over the couscous, add 1 tsp olive oil, 1/2 tsp lemon zest and 1/4 tsp salt. Cover tightly and let stand 5 minutes. Fluff with a fork, stir in chopped parsley and adjust seasoning. Keep warm until plating.

Combine salad greens, halved cherry tomatoes, sliced cucumber and red onion in a bowl. Whisk together 1 tbs olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Toss the salad with the dressing just before serving to keep greens crisp.