Lamb Chops With Fruity Couscous & Mint

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

• Cooking Time Prep 10 mins
  Cook 6 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  635

• Protein

  35g

• Carbs

  50g

• Fat

  34g

• Saturates

  11g

• Fibre

  0g

• Sugar

  23g

• Salt

  0.23g

Ingredients

• 4 lamb chops or leg steaks, trimmed
• 2 tsp smoked paprika
• 1 red onion, finely chopped
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• 200g couscous
• 5 tbsp pine nuts, toasted
• 8 dates, stoned and finely chopped
• zest and juice 2 lemons
• 20g pack each mint and flat-leaf parsley, roughly chopped

Directions

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
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 just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Categories: Barbecue, Quick & Easy