12 3/4-inch thick lamb rib chops
2 med lemons
1/4 C. EVOO
6 med cloves garlic, minced
kosher salt and freshly ground black pepper
3/4 C. couscous
1/2 C peas, thawed if frozen
1/4 C. chopped fresh mint
1. Position an oven rack about 4 inches from the broiler element and heat the broiler on high. Arrange the lamb in a single layer on a rimmed baking sheet.
2. Finely grate the zest from both lemons and then squeeze them to yield 1/4 C. juice. in a small bowl, combine the zest, juice, EVOO and garlic. Set aside 3 T. of the mixture. Brush one side of the lamb chops with half of the remaining lemon mixture and season with salt and pepper. Broil for 4 minutes, then flip the lamb, brush the other side with the remaining half of the lemon mixture and season with salt and pepper. Broil for 3 minutes more for med-rare or 4 minutes for medium. Let the chops rest, loosely covered with foil, for 5 minutes.
3. Meanwhile, bring 1 C. water and 3/4 t. salt to a boil in a 1-2 quart saucepan over med-high heat. Stir in the couscous, peas, and reserved lemon juice mixture. Cover, remove from the heat and let stand unti the peas are tender and couscous has absorbed all of the liquid, at least 10 minutes.
4. Fluff the coucous with a fork, stir in the mint and serve with the lamb chops.