Grilled Lamb Chops, Couscous, and Fava Bean/Pea Salad - From the Kitchen of the CEO

Directions

Lamb Chops

1. Add the garlic, rosemary, thyme, cayenne, and salt to a food processor with a metal blade. Pulse until combined.

2. Add olive oil and pulse into a paste.

3. Rub the paste onto both sides of the lamb chop and let marinate for at least 1 hour in the refrigerator.

4. Remove from the refrigerator and allow the chops to come to room temperature; It will take about 20 minutes.

5. Heat the grill pan over high heat until almost smoking and add the lamb chops. Sear for approximately 2 minutes.

6. Flip the lamb chops over and cook for an additional 3 minutes for medium-rare, 3.5 minutes for medium.

Couscous with Tomato and Basil

1. Bring broth to a boil in a medium saucepan. Add couscous.

2. Remove from heat.

3. Cover; let stand 5 minutes. Transfer to a large bowl and let cool.

4. Add all ingredients except cherry tomatoes into the couscous. Season with salt and pepper. Garnish with cherry tomatoes.

Fava Bean and Pea Salad with Poppy Seed Dressing

1. If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender (about 4 minutes).

2. Using a sieve, transfer to a colander set in a bowl of ice water.

3. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes and do not peel).

4. Return water in saucepan to boil and add peas.

5. Cook until tender (about 2 minutes).

6. Drain; transfer to colander in ice water. Add to bowl with fava beans. (If using frozen peas, cook 30 seconds).

7. Which sour cream, goat cheese, buttermilk or whole milk, and lemon juice in a medium bowl.

8. Thin with more milk as needed, until pourable; season with salt and pepper.

9. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.