Wednesday, 17 June 2015

Marinated Lamb Chops with Minted Couscous


I can just here you all crying enough with the pasta!

I seem to have cooked pasta for nearly every meal for at least 22,535 days - well quite a few anyway! I don't know why but I seem to have been on a bit of a pasta kick recently - all different styles - spaghetti, lasagna, macaroni, fettuccine......etc.......etc....

So to inject a little variety into our lives I cooked up a little couscous the other evening and served it with some rather yummy marinated lamb chops......

Recipe - serves 2

4 decent sized & thick lamb chops
olive oil
1 lemon
1 teaspoon coriander seeds - crushed
1 tablespoon chopped coriander leaf
1 teaspoon (approx) hot paprika
2 fat cloves garlic - squished
some sprigs of fresh rosemary
salt & pepper

for the couscous
4oz couscous
a coffee cup of frozen peas
handful fresh mint leaves
2 spring onions finely chopped
1 teaspoon mint sauce
a little olive oil or butter
1 pint boiling chicken stock
50g feta crumbled in to chunks

Pre-heat oven to 180C/ gas 4


Grab a bowl or a deep roasting tin. In it add approximately 2 tablespoons olive oil, your lemon cut in half & squeezed, the chopped herbs, coriander seeds, squished garlic (still in it's skin) and some salt and pepper. Combine it all together to form a marinade.


 Pop your lamb chops in the dish and rub the marinade into them - make sure you get all sides covered and then cover and pop in the fridge for at least and hour. You could do this over night if you wish.

Whilst your chops are marinating you can prepare the couscous.

Pop the dried couscous in a bowl and cover with the boiling chicken stock - cover the couscous by about a centimetre of stock. Cover with a plate and leave to stand for 5 minute.
Add the frozen peas and fork through - cover and leave again for 5 minutes - this will be sufficient to defrost and cook the peas. Now add about a dessertspoon of olive oil (or a knob of butter if you prefer) the mint sauce and some salt and pepper - give it all a gentle fork through until you are happy that you have coated all the peas & couscous. Add you chopped mint and set aside whilst you cook the chops.


 Remove your chops from the fridge and dust each chop with some paprika. Pop the tray in the oven and cook for 20-30 minutes. Turn the chops halfway through cooking.

We like our lamb chops still pink in the middle so I only cook them for about 20 minutes maximum but if you want yours cooked right through leave them a bit longer.


Once the chops are cooked to your satisfaction. Remove from the oven and leave them to rest for a few minutes.

Use that time to finish your couscous.


Gently fork over the couscous to remove any lumps and mix through your feta. Give another few grinds of pepper and spoon onto plates.

Place your chops next to the couscous and spoon a little of the marinade/lamb juices over the chops before serving.


Hope that tickled your taste buds!

Have a great day
Lizx

 Lamb Chops with minted couscous