Active Time

　　10 min

　　Total Time

　　25 min

　　Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

　　

Ingredients

Makes 4 servings

　　3/4 teaspoon curry powder

　　1/4 teaspoon turmeric (optional)

　　1/8 teaspoon cinnamon

　　1/2 teaspoon black pepper

　　1 1/2 cups water

　　1 1/4 teaspoons salt

　　2 tablespoons unsalted butter

　　1 1/4 cups couscous (8 oz)

　　1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops

　　1 cup plain Greek yogurt

　　1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)

　　1/4 teaspoon dried mint, crumbled

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan

　　

Step 1

Heat lightly oiled grill pan over moderately high heat until hot but not smoking.

　　

Step 2

Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.

　　

Step 3

While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.

　　

Step 4

For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.

　　

Step 5

Fluff couscous with a fork and serve with lamb and raita.