Lamb chops with fruity couscous and mint


Lamb chops with fruity couscous and mint

Lamb chops with fruity couscous and mint
Lamb chops with fruity couscous and mint

Dinner guests won’t be able to resist this dish. If you’re more likely to want two chops each, double the marinade ingredients too.


Takes 20 minutes • Serves 4.

– 4 (or 8) lamb chops, cutlets or leg steaks, trimmed.

– 2 tsp smoked paprika.

– 1 red onion, finely chopped.

– 3 tbsp red wine vinegar.

– 3 tbsp olive oil.

– 200g/8oz couscous.

– 5 tbsp pine nuts, toasted.

– 8 dates, stoned and finely chopped.

– zest and juice of 2 lemons.

– 20g pack each fresh mint and flatleaf parsley, roughly chopped.


Step 1:
Place the lamb in a bowl. Sprinkle over the paprika, half the onion, a tablespoon of the vinegar and half a tablespoon of oil. Season, then set aside.

Step 2:
To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml/4½fl oz boiled water, cover, then leave to stand for 10 minutes.

Step 3:
Heat the grill to high. Lift the lamb out of its marinade, grill for 2–3 minutes on each side, then rest, wrapped in foil, for 10 minutes.

Step 4:
Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

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