Persian Lamb Chops with Tabbouleh

So a long time back, I received two cookbooks - Cookshelf Barbecue and Steaks, Chops, Roasts, and Ribs.  The Cookshelf Barbecue has had some excellent recipes considering it is one of the smallest  (5 x 4 inches) cookbooks I own.  So we decided to check out it's partner in crime this evening.

Persian Lamb Chops

Ingredients

2 tbsp. mint, fresh chopped
1 cup yogurt, plain
4 cloves garlic, minced
¼ tsp. pepper
6 lamb chops
2 tbsp. lemon juice

Steps

1. For the marinade, combine the mint, yogurt, garlic, and pepper.
2. Put the chops into a non-porous dish and rub all over with the lemon juice. Pour the marinade over the chops. Cover and marinate for 2 - 3 hours.
3. Cook the lamb over medium hot coals for 15 minutes, turning once. Serve with Tabbouleh.

It's accompanying side was 

Tabbouleh

Ingredients

9 oz. couscous
2 cups boiling water
2 tbsp. olive oil
2 tbsp. lemon juice
½ onion, chopped finely
4 tomatoes, chopped
2 tbsp. coriander
2 tbsp. mint, fresh, chopped

Steps

1. Bring water to a boil. Add the couscous and remove from heat. Allow to sit for 5 minutes.
2. Fluff couscous. Toss in oil and lemon juice.
3. Add the onion, tomato and herbs.
4. Season and set aside.

The Final Product:

First, during my grocery shopping for the week, I did not come across lamb chops.  But I did see some nice veal chops.  So what you see in the picture is veal.  The yogurt and mint gave it a light fresh taste.  As you may also see, there are no tomatoes in my tabbouleh.  I just don't like fresh tomatoes.  So, I took a little liberty and replaced it with some mushrooms.  I sauteed the mushrooms in a little olive oil and minced onion prior to adding it to the couscous.   I have to say - I really like the taste of coriander.  It is a new spice to my collection.  All of the recipes I have made thus far with it have been quite tasty.  I think it might become a permanent fixture in the spice rack.