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- 2 vine-ripened tomatoes, halved
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 6 to 8 lamb chops (1 1/2 to 2 pounds)
- 2 cups cooked couscous
- 1/2 cup pine nuts
- 1 handful crumbled feta
- Juice from 1 lemon
- 2 tablespoons chopped mint
- 1 8-ounce container plain yogurt
- 1 garlic clove, minced
- Brush the tomato halves with 2 tablespoons of the olive oil. Sprinkle them with salt and pepper and bake in a toaster oven at 375° F for about 15 minutes.
- Sprinkle the lamb chops with salt and pepper and brown them over medium-high heat in large pan, about 3 minutes per side.
- Toss the couscous with the pine nuts, feta, the remaining olive oil, half the lemon juice, and half the mint.
- For the dip, mix together the yogurt, garlic, the remaining mint and lemon juice. Serve the lamb warm with couscous, tomato, and sauce on the side.
