Lamb chops with fruity couscous and mint

Lamb chops with fruity couscous and mint

  • serves 4
  • A little effort

Try this new twist on the classic lamb chops, with fruity couscous and mint. A quick and easy meal that will impress friends and family.



  • lamb chops 4
  • smoked paprika 2 tsp
  • red onion 1, finely chopped
  • red wine vinegar 3 tbsp
  • olive oil 2 ½ tbsp 
  • couscous 200g
  • toasted pine nuts 5 tbsp
  • dates 8, finely chopped
  • lemons 2, plus extra juice 
  • water 100ml, just-boiled
  • mint  2 handfuls, chopped roughly
  • parsley  2 handfuls, chopped roughly 


  • 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.