Lamb Chops on the grill

Above...June 29th's dinner!
It's the end of June and another sunny day in Vancouver.
I thought it would be nice to buy some ingredients on Granville Island.
Today's menu is oriental salad with a soy sesame dressing, fresh apricot couscous and lamb chops.

Oriental Salad
Fresh leaf lettuce from the garden (washed and shredded)
1/2 cup blanched and sliced snowpeas
3 Tablespoons toasted almond flakes or slivers
about one satsuma mandarin orange slices (fresh or canned)
Shake together the dressing ingredients in a jar with a tight fitting lid.
3 Tablespoons light soy sauce, 3 Tablespoons sesame oil, a pinch ginger powder
Toss the salad ingredients with the dressing and add a few toasted sesame seeds.

Couscous with fresh apricots
Ingredients
1 1/3 cups water
1 tablespoons olive oil
3/4 teaspoon salt
1 cup couscous (6 ounces)
3 fresh apricots, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Bring water, olive oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous then cover pan and remove from heat and let stand 5 minutes.
Fluff couscous with a fork and stir in apricots, parsley, and freshly grind salt and pepper to taste.

Lambs Chops on the grill
Lamb Rib chops
Salt and freshly ground black pepper
2 Tablespoons olive oil
½ a lemon, first take the lemon rind off and then juice it
1 tablespoon chopped fresh rosemary leaves

Season the lamb chops with salt and pepper. In a pie plate, stir together the oil, rosemary and lemon rind and juice. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
Prepare grill to high heat. Again use the 10 and 2 positions to get the grill marks on the chop. Turn the heat down to medium.
Grill until medium-rare, about 6-8 minutes.
Serve with the couscous and salad.

We had fresh cherries for dessert.