Home » Lamb Recipes » Grilled lamb chops with mint and fruity couscous
Grilled lamb chops with mint and fruity couscous
Serves: 4
Cook: 50 mins
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Equipment
- Chopping boards
- garlic crusher
- measuring spoons
- Small mixing bowls
- mixing spoons
- knife
- measuring jug
- kettle
- Large mixing bowl
- mixing spoons
- Large frying pans
- tin foil
- Serving bowl
- fork
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Ingredients
- 8 Northern Ireland Farm Quality Assured lamb chops or lamb leg steaks
Marinade
- 4 x 15 ml (4 tbsp) Olive oil
- 1 Clove garlic
- 2 x 5 ml (2 tsp) Mint sauce
- 1 x 2.5 g (1/2 tsp) Chilli flakes
- Black pepper
Couscous
- 200 g Couscous
- 1 x Reduced Salt chicken stock cube
- 1 Red onion
- 1 Clove garlic
- 1 x 15 ml (1 tbsp) Olive oil
- 1 x 2.5 g (1/2 tsp) Chilli flakes
- 80 g Dried cranberries
- 100 g Wild rocket leaves
- Black pepper
Dressing
- 2 x 15 ml (2 tbsp) Honey
- 2 x 15 ml (2 tbsp) Light olive oil
- 1 x 15 ml (1 tbsp) Red wine vinegar
- 1 x 2.5 g (1/2 tsp) Chilli flakes
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Method
- Peel and crush the garlic.
- Mix the olive oil, garlic, mint sauce and chilli flakes in a bowl. Season with black pepper.
- Place the lamb chops into the marinade and leave for 10 minutes. Remember to thoroughly wash your hands after handling raw meat.
- Meanwhile, put the couscous into a large bowl.
- Boil the kettle and pour 250ml of water over the stock cube and stir to make up the stock.
- Pour the stock over the couscous, stir and leave to cook for 10 minutes.
- Grill the chops for 4-5 minutes on both sides, cover with tinfoil and rest for 2 minutes.
- Peel, and chop the onion. Peel and crush the garlic.
- Finely chop the coriander and mint.
- Using a large spoon, tap the back of the pomegranate to remove the seeds.
- Heat 1 x 15ml spoon olive oil in a frying pan and fry the onions until soft. Add the crushed garlic, chilli flakes and cranberries and cook for 3 minutes.
- Stir the onions, garlic, chilli flakes and cranberries into the couscous.
- In a small bowl mix the honey, light olive oil, red wine vinegar and chilli flakes together to make the dressing.
- Add the pomegranate seeds and rocket leaves to the couscous. Pour over the dressing and mix.
- Remove the lamb chops from the foil and serve with the couscous.
