Olive Magazine
Lamb chops with fruity couscous and mint

Lamb chops with fruity couscous and mint

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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.

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Try these lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.

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.

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