- 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
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 dates, 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
Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
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.
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.
Make lunch from dinnerMake tomorrow’s lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.