Does this sound familiar? You’re short on time, but need to plan a menu for Easter lunch THIS Sunday. You’d like the meal to be special and memorable, but don’t have hours to spend shopping and cooking. Well, grilled lamb chops with buttered couscous tossed with asparagus, almonds, and mint is a perfect dish for this spring holiday.
Several years ago I created this main course as the centerpiece for a class titled “Fast Lane Entertaining.” Students loved the simplicity of the colorful dish so redolent of the season, and were thrilled that it took only about an hour to prepare. Tender rib lamb chops are marinated in orange juice, garlic, and oil, then popped on the grill for only a few minutes. Buttered couscous tossed with sliced, blanched asparagus, toasted almonds, and mint makes a fast and delicious side. The recipe serves four, but can be doubled or tripled easily if needed.