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Lamb Chops With Fruity Couscous And Mint

Country.Chef's picture
Ingredients
  Lamb chops/Leg steaks 4 , trimmed
  Smoked paprika 2 Teaspoon
  Red onion 1 , finely chopped
  Red wine vinegar 3 Tablespoon
  Olive oil 3 Tablespoon
  Couscous 8 Ounce (200 Gram)
  Pine nuts 5 Tablespoon, toasted
  Dates 8 , stoned and finely chopped
  Dates 8 , finely chopped
  Lemons juice 2 Teaspoon
  Flat leaf parsley 20 Gram, roughly chopped
Directions

GETTING READY
1) In a bowl, place lamb to season with salt, paprika, half the onion, 1 tablespoon vinegar and 1/2 bsp oil. Set the bowl aside.

MAKING
2) Boil the kettle and tip the couscous into a heatproof bowl.
3) Add pine nuts, dates, lemon zest and half the juice.
4) Place this over 140ml just-boiled water by pushing coucous to the sides of the bowl.
5) Cover with a lid and let stand for 10 minutes.
6) Heat grill to high and grill the lamb for 2-3 minutes on each side.
7) Allow it to rest by wrapping in foil for 10 minutes.
8) Stir half the chopped herbs and some seasoning into the couscous, add the remaining lemon juice to taste.
9) In a bowl, combine the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette.

SERVING
10) Serve the lamb and couscous with the vinaigrette.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Mint
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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