PESTO GRILLED LAMB CHOPS WITH COUSCOUS AND MEDITERRANEAN SALSA Salsa

PESTO GRILLED LAMBCHOPS WITH COUSCOUS AND MEDITERRANEAN SALSASalsa
1 (13-ounce) jar Peloponnese roasted florina peppers, drained and cut into 11/2-inch strips
1/2 (6-ounce) jar Peloponnese pitted kalamata olives, drained and halved
1/4 cup chopped red onion
2 cloves fresh garlic, minced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh basil
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
Lamb and Couscous
6 lamb loin chops (about 21/2 pounds total)
2 tablespoons prepared pesto, divided
1 (5.45-ounce) box sun-dried tomato couscous
In medium bowl, combine peppers, olives, onion, garlic, parsley, basil, olive oil and lemon juice. Cover and refrigerate several hours or overnight.
Heat grill. Lightly brush both sides of each lamb chop with 1/2 teaspoon pesto. Place meat on prepared grill. Grill 4 to 5 minutes on each side or until meat reaches internal temperature of 160 & deg;F for medium doneness.
Meanwhile, prepare couscous as package directs. Serve grilled lamb chops over couscous and top with Mediterranean Salsa.
Serves 6
Tip: Any leftover salsa is great served on toasted baguettes.
LAMB PITAS WITH ROASTEDPEPPERS, CUCUMBERS AND FETA
1 pound boneless shoulder or leg of lamb, cut into 1-inch cubes
3 tablespoons olive oil
11/2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1 small red onion, cut into small wedges
1 small cucumber, seeded and thinly sliced
4 medium Peloponnese roasted florina peppers, thinly sliced (about 1 cup)
1/2 cup crumbled feta cheese
4 soft pitas or flatbread, warmed
1/2 cup creamy cucumber salad dressing
In large plastic food storage bag, combine lamb, olive oil, lemon juice, mint, oregano and garlic. Marinate meat in refrigerator several hours or overnight.
Heat grill. Alternately thread lamb and onion wedges onto each of 4 skewers. Grill lamb kabobs 8 to 10 minutes or until meat reaches internal temperature of 155 to 160 degrees for medium doneness.
Meanwhile, in medium bowl, combine cucumber, peppers and feta. To serve, place chopped grilled lamb and onions in pita bread, top with pepper and cucumber mixture and drizzle with dressing.
Serves 4
GRILLED LAMB KABOBS WITH ORZO
1 pound boneless shoulder or leg of American lamb, cut into 2-inch cubes
4 tablespoons olive oil, divided
11/2 tablespoons lemon juice
1 tablespoon chopped fresh rosemary
2 garlic cloves, minced
1 medium zucchini, cut into 1-inch pieces
1 small red onion, cut into small wedges
1 cup orzo pasta
2 Peloponnese roasted florina peppers, coarsely chopped (about 1/2 cup)
1/3 cup Peloponnese pitted kalamata olives, quartered
1 teaspoon lemon zest
In large plastic food storage bag, combine lamb, 3 tablespoons olive oil, lemon juice, rosemary and garlic. Marinate meat in refrigerator several hours or overnight.
Heat grill. Alternately thread lamb, zucchini and onion wedges onto each of 4 skewers. Meanwhile, prepare orzo as package directs.
Place kabobs on heated grill. Grill 8 to 10 minutes or until meat reaches internal temperature of 155 to 160 degrees for medium doneness. Toss cooked pasta with remaining 1 tablespoon olive oil, peppers, olives and lemon zest. Serve kabobs alongside warm pasta.
Serves 4
XSource: American Lamb Board, Peloponnese Products, Woodbridge Wine