GLAM LAMB - Serves 2
MANGO-GLAZED LAMB WITH FRUITY COUS COUS
Ingredients
- 1 x 100g sachet Ainsley Harriott Spice Sensation Cous Cous
- 1 Granny Smith eating apple, cored and diced
- 25g (1 oz) raisins
- 2 poppadums, pre-cooked if available
- Sunflower oil, for frying
- 4 loin lamb chops
- 30ml (2 tbsp) mango chutney
- Salt and freshly ground black pepper
Method
Prepare the Ainsley Harriott Spice Sensation Cous Cous according to the instructions on the carton and then fold in the apple and raisins. Keep warm. Cook the poppadums, if not pre-cooked, in the oil according to packet instructions and drain well on kitchen paper.
TO COOK THE LAMB: Pre-heat the grill to the highest setting. Brush the lamb chops with the mango chutney, then season lightly and arrange on the grill rack. Cook for 6-8 minutes on each side until well glazed and tender.
TO SERVE: Arrange the poppadums on two plates and add a pile of the Cous Cous to each one. Place the lamb chops to one side before serving.
OTHER IDEAS: Marinate the lamb chops in thick Greek yoghurt mixed with a touch of mild curry paste.
