Step 1

Season lamb chops generously with Kosher salt and freshly ground black pepper.  Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center).  Let rest for 5 minutes before serving.

Step 2

Meanwhile, make the mint chimichurri.  Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky.  You don't want to over process it to a pesto like consistency.  Season generously with Kosher salt and freshly ground black pepper.

Step 3

Serve lamb chops with the pearl couscous salad and top with mint chimichurri.  Devour.

Step 4

Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.

Step 5

In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.

Step 6

In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.