Mango Glazed Lamb with Fruity Cous Cous
Serves: 2
Prep time: 10 minutes
Cooking time: 20 minutes
Enliven this blend of North African cuisine by combining Ainsley Harriott’s pre-prepared cous cous mix with the sweetness of fruit.
Ingredients
1 x 100g sachet of Ainsley Harriott Spice Sensation Cous Cous
1 Granny Smith eating apple, cored and diced
25g (1oz) raisins
2 poppadums, pre-cooked if available
sunflower oil if not using precooked poppadums for frying (optional)
4 x 100g (4oz each) loin lamb chops
30ml (2 tbsp) mango chutney
salt and freshly ground black pepper
Step 1
Make Ainsley Harriott Spice Sensation Cous Cous according to the directions on the sachet and then fold in the apple and raisins. Keep warm.
Step 2
If not using pre-cooked poppadums, cook the poppadums in the oil according to sachet instructions and drain well on kitchen paper.
Step 3
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.
Step 4
Arrange the poppadums on two plates and add a portion of the Ainsley Harriott Spice Sensation Cous Cous to each one. Place the lamb chops to one side before serving.
Step 5
Other Ideas: Marinate the lamb chops in thick Greek yoghurt mixed with a touch of mild curry paste.
