Name: Lamb chops with fruity couscous & mint
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Cuisine: Moroccan
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

Home
Recipes
Lamb chops with fruity couscous & mint

Lamb chops with fruity couscous & mint

Jennifer Joyce

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 6 mins

Plus marinating and resting

A star rating of 4.5 out of 5.14 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal635
fat34g
saturates11g
carbs50g
sugars23g
fibre0g
protein35g
salt0.23g

low

Method

step 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.
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 just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
step 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.

RECIPE TIPS

MAKE LUNCH FROM DINNER

Make 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.

Recipe from Good Food magazine, January 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now