Lamb chops with fruity couscous & mint

Lamb chops with fruity couscous & mint

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(7 ratings)

Prep: 10 mins Cook: 6 mins Plus marinating and resting


Serves 4
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Nutrition and extra info

Nutrition: per serving

  • kcal635
  • fat34g
  • saturates11g
  • carbs50g
  • sugars23g
  • fibre0g
  • protein35g
  • salt0.23g
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  • 4 lamb chop or leg steaks, trimmed
  • 2 tsp smoked paprika
  • 1 red onion, finely chopped
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 5 tbsp pine nuts, toasted
  • 8 date, stoned and finely chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • zest and juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g pack each mint and flat-leaf parsley, roughly chopped

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  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.

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Comments (7)

beaverkeema's picture

Had lamb steaks this evening - we cooked for 2-3 mins each side in a griddle pan, for two of us was still lovely, juicy and rare. For well done chop we cooked a good 4-5 minutes each side before standing for the 10 minutes not a hint of blood inside - and still tender! Good thing we are all different.

mayrhofer's picture

Very nice! I served it with cucumber, yogurt and wild garlic salad. (Boiled water for couscous should be doubled...) Next time I'll try out the lunchbox idea, sounds really convenient.

mayrhofer's picture

Still making it! - If you are missing some vegetables here, you can grill aubergines along with the lamb, with the same marinade (thickly sliced or whole thin Asian variety). Harissa paste can also be used to enhance the marinade (or some cumin, coriander, garlic...).

rachi09's picture

Loved this dish, lamb was very tender

would definatly have again :)

clownfish100's picture

delicious and simple! we did the lamb chops on the barbeque - so flavoursome. agree that the cous cous needed more water follow the packet instructions not these ones.

debscrow's picture

The Couscous definately needed more water although the taste was fantastic. I also added caramalised balsamic onions for an extra special touch. Overall a great and very easy recipe.

madmich's picture

I followed the recipe to the letter, it was delicious. It sounded more fiddley than it was to make. we had it as a Sunday evening meal really enjoyed it.

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