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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.
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
- Mix together the harissa paste, olive oil, lemon juice, zest, and garlic to make a rub.
- Season each lamb chop with salt and pepper, then coat them evenly in the rub.
- 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.
- Turn the lamb chops onto their sides and cook them for 3-4 minutes on each side.
- Allow the lamb chops to rest for 5 minutes before serving
Couscous
- Add your stock and 2 tablespoons of olive oil to the couscous, cover and let it steam for 10 minutes.
- Using a fork, scrape the couscous to fluff it up.
- Season to taste with salt and pepper.
- Mix in the rest of the oil, lemon juice, zest, garlic, parcel, and chives.
- Serve with feta, toasted hazelnuts, and rocket.
Order all the ingredients for this Lamb Chops and Lemony Couscous Salad Recipe from SPAR2U today.