Lamb chops with fruity couscous and mint
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 4 lamb chops
- 2 tsp smoked paprika
- 1 red onion, finely chopped
- 3 tbsp red wine vinegar
- 2 ½ tbsp olive oil
- 200g couscous
- 5 tbsp toasted pine nuts
- 8 dates, finely chopped
- 2 lemons, plus extra juice
- 100ml water, just-boiled
- 2 handfuls mint, chopped roughly
- 2 handfuls parsley, chopped roughly
Method
- STEP 1
Put the lamb chops in a bowl. Sprinkle over the smoked paprika, half of the finely chopped red onion, 1 tbsp of the red wine vinegar, ½ tbsp of the olive oil and season with salt and pepper.
- STEP 2
In a heatproof bowl, mix the couscous with the toasted pine nuts, dates, the zest of both lemons and the juice of 1 lemon. Pour the just-boiled water over the couscous, cover, and leave to stand for 10 minutes.
- STEP 3
Lift the lamb out of its marinade, grill on high for 2-3 minutes on each side, then rest, wrapped in foil, for 10 minutes. Stir a handful of chopped mint and parsley into the couscous and season, then add more lemon juice to taste.
Mix another handful of chopped mint and parsley with the remaining ½ of the red onion, 2 tbsp of the red wine vinegar and 2 tbsp of the olive oil to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
