Mediterranean-Spiced Lamb Chops | Giant National Capital Barbecue Battle

Mediterranean-Spiced Lamb Chops

Lamb chops are the centerpiece of this easy recipe, rubbed with a simple mixture of fresh lemon zest and herbs. While the chops cook, complete the meal with a 5-minute couscous, tossed with chickpeas and pistachios. This beautiful meal is ready in 25 minutes and makes a perfect summer family dish.


2 tablespoons olive oil

1 tablespoon dried Italian seasoning or herbs de Provence

2 tablespoons grated lemon zest8 lamb loin chops (about 1-inch thick each)

1 ¼ cups chicken broth or water

1 cup uncooked couscous

1 cup rinsed drained canned chickpeas

2 tablespoons chopped pistachio nuts

2 tablespoons chopped fresh parsley leaves


  1. Heat a grill pan over high heat until smoking. While the grill is heating, stir the oil, Italian seasoning, and half the lemon zest in a small bowl. Season the lamb with salt and pepper. Rub the oil mixture on the lamb and let stand for 15 minutes.
  2. Add the lamb chops onto the grill pan and sear for about 5 minutes. Turn the lamb over and cookfor5minutes more or until the internal temperature reaches 135°Ffor medium. (for best results, cover and let the lamb stand for 5 minutes).
  3. While the lamb is cooking, heat the broth to a boil in a 1 ½ quart saucepan. Stir in the couscous. Cover and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork, then stir in the chickpeas, remaining lemon zest, pistachios, and parsley. Serve the lamb with the couscous.

To broil the lamb chops, position the rack 6 inches from the heat and heat the broiler to medium-high. Broil the lamb on the rack in a broiler pan for about 5 minutes per side or until the internal temperature reaches 135°F. for medium.

Ingredient Note: If you have chickpeas left over in the can, they’re great roasted at 375°F. until crisp, then tossed while hot with a little kosher salt for a delicious snack! Just make sure to rinse and pat them dry before roasting.