Grilled lamb chops with mint and fruity couscous

  • Serves 4
  • 50 mins

Ingredients

Ingredients

8 Northern Ireland Farm Quality Assured lamb chops or lamb leg steaks

Marinade

4 x 15ml spoons (4 tbsp) olive oil

1 clove garlic

2 x 5ml spoons (2 tsp) mint sauce

1 x 2.5g spoons (½tsp) chilli flakes

Black pepper

Couscous

200g couscous

1 x reduced salt chicken stock cube

1 red onion

1 clove garlic

1 x 15ml spoon (1 tbsp) fresh coriander

1 x 15ml spoon (1 tbsp) fresh mint

½ pomegranate (optional)

1 x 15ml spoon (1 tbsp) olive oil

1 x 2.5g spoon (½ tsp) chilli flakes

80g dried cranberries

100g wild rocket leaves

Black pepper

Dressing

2 x 15ml spoons (2 tbsp) honey

2 x 15ml spoons (2 tbsp) light olive oil

1 x 15ml spoon (1 tbsp) red wine vinegar

1 x 2.5g spoon (½ tsp) chilli flakes

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.

Method

  1. Peel and crush the garlic.
  2. Mix the olive oil, garlic, mint sauce and chilli flakes in a bowl. Season with black pepper.
  3. Place the lamb chops into the marinade and leave for 10 minutes.  Remember to thoroughly wash your hands after handling raw meat.
  4. Meanwhile, put the couscous into a large bowl.
  5. Boil the kettle and pour 250ml of water over the stock cube and stir to make up the stock.
  6. Pour the stock over the couscous, stir and leave to cook for 10 minutes.
  7. Grill the chops for 4-5 minutes on both sides, cover with tinfoil and rest for 2 minutes.
  8. Peel, and chop the onion. Peel and crush the garlic.
  9. Finely chop the coriander and mint.
  10. Using a large spoon, tap the back of the pomegranate to remove the seeds.
  11. 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.
  12. Stir the onions, garlic, chilli flakes and cranberries into the couscous.
  13. In a small bowl mix the honey, light olive oil, red wine vinegar and chilli flakes together to make the dressing.
  14. Add the pomegranate seeds and rocket leaves to the couscous. Pour over the dressing and mix.
  15. Remove the lamb chops from the foil and serve with the couscous.

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