Grilled Lamb Chops with Cranberry Couscous

6 Lamb Chops

2 cups Buttermilk

4 Garlic Cloves, chopped

1 tablespoon Fresh Rosemary, chopped

1 tablespoon Fresh Sage, chopped

1 tablespoon Fresh Oregano, chopped

1 tablespoon Fresh Mint, chopped

8-10 Dashes Hot Sauce

Salt, Pepper to taste

Cranberry Couscous

One Box Couscous

1/2 cup Dried Cranberries

1/4 cup Pine Nuts, chopped

2 tablespoons Fresh Mint, chopped

Salt and Pepper to taste

On both sides of lamb chops, season with salt and pepper. In a large shallow dish pour buttermilk. Add all the herbs, garlic, hot sauce, salt, and pepper. Mix all together. Place the lamb chops and coat them with the buttermilk marinade. Marinate in the refrigerator for 6-8 hours or overnight (flip them once).

Preheat grill to 500 degrees F. Grill lamb chops on the first side for about 8 minutes. Then, flip and grill for another 6 minutes for medium-rare. If chops are less than one inch thick, don't need to grill as long.

Cranberry Couscous

Cook couscous according to directions on a box. Add cranberries, pine nuts, and chopped mint. Season with a little salt and fresh ground pepper.

*Enjoy Lamb Chops with Grilled Vegetables as well. Find a recipe for Grilled Vegetables in the Veggie-Licious Section