Anchovy-Marinated Lamb with Minted Couscous
- 1 (2 oz) tin olive oil-packed anchovies
- 2 clove garlic (peeled and chopped)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly cracked black pepper (plus more as needed)
- 1 tablespoon finely grated lemon zest
- 4 (6 oz) boneless lamb loin steaks or chops
- ¼ cup fresh squeezed lemon juice
- ½ red onion (peeled and thinly sliced into rings)
- salt (as needed)
- ¼ cup extra-virgin olive oil
- 2 tablespoon white wine
- 1 bunch mint (leaves only)
- 8 ounce Israeli couscous
- 3/4 cup frozen baby peas (thawed)
- 4 lemon wedges
Marinate the lamb: Place the anchovies with their oil and chopped garlic in a mini-food processor. Pulse the machine 4 or 5 times then run it until a rough paste has formed. Scrape the paste in a small bowl and stir in red pepper flakes, black pepper, and lemon zest.
Place the lamb steaks in a shallow bowl. Rub them all over with the anchovy-garlic paste until thoroughly coated on all sides. Cover the bowl and refrigerate at least one hour.
Make the pickled onions and vinaigrette: Meanwhile, place the lemon juice, sliced onions, and a pinch of salt in a small bowl. Let them sit on the counter, tossing them often until the juice turns pink and the onion slices wilt; about 15 minutes.
Transfer the onion slices to a separate small bowl leaving as much of the pink lemon juice behind as possible. To this juice add olive oil, wine, and a pinch each salt and pepper. Whisk until emulsified. Set the onions and vinaigrette aside separately at room temperature until serving time.
Make the couscous: Set aside a few of the prettiest mint leaves to use as an optional garnish then roughly chopped the rest of the leaves.
Bring a medium saucepan of salted water to a boil. Add the Israeli couscous and cook until al dente, about 4 minutes. Drain the Israeli couscous and return it to the warm pan along with the thawed peas, add the chopped mint and vinaigrette; stir to combine. Season with salt and pepper; set aside and allow the couscous to come to room temperature.
Grill the lamb: Set up a charcoal grill for direct heat or heat a gas grill over high. (Alternatively, heat a large skillet or grill pan over high heat.) Place the marinated lamb on the grill and cook undisturbed for 4 minutes. Flip the lamb and cook for another 3 to 4 minutes for medium-rare. Remove the steaks from the grill and transfer to a platter. Loosely tent the platter with foil and let rest for 8 minutes.
Serve the lamb on a pile of the minted couscous. Garnish each plate with reserved mint leaves (if using) and pickled onions. Serve with lemon wedges on the side for spritzing.