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Lamb Chops and Lemony Couscous Salad Recipe

A zesty lemon couscous salad goes beautifully with the Middle Eastern flavours of these harissa coated, crispy lamb chops.

Difficulty

Easy

Prep Time

10

Cooking Time

15

Serves

4-6

Recipe Ingredients

Couscous

  • 2 cups couscous
  • 2 cups chicken stock
  • ¼ cup SPAR olive oil
  • Salt and freshly ground black pepper
  • 2 SPAR Freshline lemons, zested and juiced
  • 1 clove garlic, crushed
  • SPAR Freshline parsley, chopped and to taste
  • SPAR Freshline chives, chopped and to taste
  • 2 rounds SPAR feta, roughly chopped
  • ¼ cup hazelnuts, chopped and toasted
  • Fresh rocket, to taste

 

Lamb Chops

  • 8 lamb chops, equal in size
  • 3 tablespoons harissa paste
  • 3 tablespoons SPAR olive oil
  • 1 SPAR Freshline lemon, zested and juiced
  • 4 cloves garlic, finely grated
  • Salt and pepper to taste

Recipe Method

Lamb Chops

  1. Mix together the harissa paste, olive oil, lemon juice, zest, and garlic to make a rub.
  2. Season each lamb chop with salt and pepper, then coat them evenly in the rub.
  3. In a large, non-stick pan, add the chops fat side first. Stand them up against each other render the fat for 3-4 minutes or until browned and crispy.
  4. Turn the lamb chops onto their sides and cook them for 3-4 minutes on each side.
  5. Allow the lamb chops to rest for 5 minutes before serving

 

Couscous

  1. Add your stock and 2 tablespoons of olive oil to the couscous, cover and let it steam for 10 minutes.
  2. Using a fork, scrape the couscous to fluff it up.
  3. Season to taste with salt and pepper.
  4. Mix in the rest of the oil, lemon juice, zest, garlic, parcel, and chives.
  5. Serve with feta, toasted hazelnuts, and rocket.

 

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