Zingy Lamb Chops with Lemon, Mint & Parsley Couscous
Fresh and vibrant and perfect for an easy weekend lunch, these lamb chops are quick and easy to make and are delicious served with our vibrant Lemon, Mint & Parsley Couscous. Also works well with lamb steaks or as lamb skewers – just adjust the cooking times accordingly.
Method
In a large bowl mix together the olive oil, lemon juice, garlic and dried mint. Add the lamb chops, season with salt and pepper and toss to coat. Allow to marinate for 10 minutes or cover and chill to marinate for longer if you have the time.
Prepare the couscous according to the packet instructions.
Heat a cast iron griddle/skillet or heavy based frying pan over a medium-high heat. Add the chops and cook for 3-4 minutes on each side or until cooked to your liking. Remove the chops from the pan and allow to rest.
Add the fluffed couscous, olives and half the lemon zest to the pan off the heat and toss to coat in the flavours in the pan. Stir through half the chopped herbs.
Serve the chops on top of a bed of the couscous and scatter with the remaining herbs and lemon zest.
TIP: serve with some crumbled feta on top and/or a dollop of tzatziki.
Ingredients
- 4-8 lamb chops or cutlets
- 1-2 tbsp olive oil
- 1 lemon, juice & zest
- 2 cloves of garlic, minced
- ½-1 tsp dried mint
- 1-2 packets of Ainsley Lemon, Mint & Parsley Couscous
- 50-75g pitted black olives, halved or chopped
- large handful of parsley leaves, chopped
- handful of mint leaves, chopped