Lamb Blade Chops with Cherry and Pickled Fennel Couscous
Lamb blade chops are our new favorite cut: They cook quickly and are inexpensive and very flavorful. Instead of marinating his lamb, Ava Gene’s chef Joshua McFadden tops them with an herby coriander dressing after they come off the grill, for a brighter flavor. Slideshow: More Lamb Chop Recipes
The couscous salad can be refrigerated for up to 2 hours. Bring to room temperature before serving.