Grilled Herb Crusted Lamb Chops with Couscous and Feta Cheese
Couscous and Feta Cheese
1 package (10 ounces) couscous
1 jar (12 ounces) tomato bruschetta*
8 ounces herb-flavored feta cheese, divided
8 California lamb chops, about 1-inch thick
Salt and freshly ground pepper
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
1 teaspoon chopped garlic
2 tablespoons olive oil
Prepare couscous according to package directions. Stir in tomatoes and 4 ounces feta cheese; keep warm.
Brush lamb chops with olive oil and season with salt and pepper; set aside. In small food processor, process rosemary, oregano, garlic and olive oil into smooth paste.
Grill lamb chops over medium-high heat 3 to 4 minutes on one side. Turn and brush cooked side with herb paste; grill about 3 minutes more or until medium rare (145°F) to medium (160°F).
To serve, divide and spoon prepared couscous mixture onto 4 individual serving plates. Arrange 2 lamb chops on top and sprinkle with remaining feta cheese.
Substitute 1 can (15 ounces) chopped tomatoes, if bruschetta is not available.