Zesty lamb chops with couscous Recipe – Turkey Special
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
Zesty lamb chops with couscous Ingredients :
- 2 tsp light olive oil
- 8 British lamb chops or cutlets
- Grated zest 3 lemons, juice 2½, plus 4 slices
- 1 red onion, very thinly sliced
- 300g wholewheat couscous
- 35g currants
- 100g queen or nocellara olives, pitted and roughly chopped
- 130g baby leaf spinach
- Handful mixed herbs (we used mint, coriander and parsley), finely chopped
How to Make Zesty lamb chops with couscous :
Preheat the oven to 160°C/140°C fan/gas 3. Heat oil in a large, heavy-based frying pan over medium-high heat. Season the lamb chops with salt and pepper, then add them to the pan along with lemon slices. Cook for 3-5 minutes on each side (adjust cooking time for desired doneness). Place the sliced onion in a glass or ceramic bowl and squeeze the juice of one lemon over it.
While the lamb cooks, prepare the couscous following the package instructions. Once the lamb is cooked, transfer it to a tray and loosely cover with foil. Turn off the oven and place the lamb inside to keep warm and rest.
Add 60ml of water to the frying pan with the lamb drippings and bring to a boil over high heat, scraping the pan. Reduce the liquid by about half, then stir in the remaining lemon juice, most of the lemon zest, currants, and olives. Remove from heat and mix in the cooked couscous, spinach, and most of the herbs. Taste and adjust seasoning as needed.
Serve the lamb chops and couscous together, spooning any resting juices over them. Garnish with the marinated onion, remaining herbs, and lemon zest before serving.
Recipe Note :
Include a handful of shelled unsalted pistachios and substitute the currants with sour cherries. Serve with a dollop of natural yogurt on the side, if desired.
