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Lamb Chops and Lemony Couscous Salad Recipe

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

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

15 minutes

Serves

4-6

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Recipe Ingredients

COUSCOUS

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

LAMB CHOPS

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

LAMB CHOPS

Mix the harissa, olive oil, lemon juice and rind and garlic to make a rub.
Coat each of the chops in the rub and season well with salt and pepper.
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.
Then turn the lamb chops onto their sides and cook the chops for 3-4 minutes on each side.
Leave them to rest for 5 minutes before serving.

COUSCOUS

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

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