Lamb Chops and Lemony Couscous Salad Recipe

Enjoy the Middle Eastern flavours of harissa coated, crispy lamb chops with a zesty lemon couscous salad.



Prep Time

10 minutes

Cooking Time

15 minutes



Recipe Ingredients


  • 2 cups couscous
  • 2 cups boiling chicken stock
  • ¼ cup SPAR olive oil
  • salt and finely milled pepper
  • 2 SPAR Freshline lemons, rind finely grated and juice of 1
  • 1 small clove garlic, crushed
  • a handful SPAR Freshline parsley, chopped
  • a handful SPAR Freshline chives, chopped
  • 2 rounds SPAR feta, chopped
  • ¼ cup toasted hazelnuts, chopped
  • a handful fresh rocket


  • 8 lamb chops
  • 3 Tbsp harissa paste
  • 3 Tbsp SPAR olive oil
  • juice and finely grated rind of a Freshline lemon
  • 4 cloves garlic, peeled and finely grated
  • salt and pepper

Recipe Method


  1. Mix the harissa, olive oil, lemon juice and rind and garlic to make a rub.
  2. Coat each of the chops in the rub and season well with salt and pepper.
  3. Heat a large non-stick pan, add the chops to the pan fat side first. Make them lean up against each other and render the fat down for about 3-4 minutes or until brown and crispy.
  4. Then turn the lamb chops onto their sides and cook the chops for 3-4 minutes on each side.
  5. Leave them to rest for 5 minutes before serving.


  1. Pour the stock and 2 Tbsp olive oil over the couscous, cover and leave to steam for 10 minutes.
  2. Fluff it apart by scraping it with a fork.
  3. Season well with salt and pepper.
  4. Add the rest of the oil, lemon juice and rind, garlic, parsley and chives.
  5. Serve topped with feta, toasted hazelnuts and rocket.

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