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The Natural Choice For Beed & Lamb

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Grilled Lamb chops with mint and fruity couscous

Go on, let your exotic side out and try this classic with a twist. With Farm Quality Assured Lamb Chops, this fresh dish is a sure way of whetting your appetite on the barbecue/grill and for dinner parties.

Serves 4
Prep Time 15 mins
Cooking Time 35 mins
Oven temperature Pre heat a grill

Always wash your hands after handling raw meat


  • 8 Farm Quality Assured Lamb chops or Lamb leg steaks
  • 4 tablespoons of olive oil
  • 1 clove of garlic, crushed
  • 2 level teaspoons of shop bought mint sauce
  • 1 large pinch of chilli flakes
  • Salt and pepper

Ingredients for couscous

  • 200g couscous
  • 250mls chicken stock
  • 1 tablespoon of olive oil
  • 1 red onion, halved and finely sliced
  • 1 clove of garlic, crushed
  • A small pinch of chilli flakes
  • 80g dried cranberries
  • 2 tablespoons pomegranate seeds (optional)
  • 15g of fresh coriander, finely chopped
  • 15g of fresh mint, finely chopped
  • 100g wild rocket leaves
  • Salt and pepper

For the dressing

  • 2 tablespoons of honey
  • 2 tablespoons of light olive oil
  • 1 tablespoon of red wine vinegar
  • A small pinch of chilli flakes


Mix olive oil, mint sauce, garlic and chilli in a shallow bowl. Coat each Lamb chop in the marinade and allow to rest for 10 minutes before grilling the chops for 4 – 5 minutes on both sides, cover with tinfoil and rest for 2 minutes.Meanwhile, tip the couscous into a bowl with boiling chicken stock. Stir and allow to stand for 10 minutes while you grill the Lamb chops and prepare the remaining salad ingredients.Heat a little oil in a non stick pan and fry the onions until soft and golden, add the garlic, chilli, cranberries and cook for a further 3 minutes, then remove from the heat and tip into a serving bowl along with couscous, pomegranate seeds, chopped coriander, mint and rocket. Season with salt and pepper. Whisk the dressing ingredients together and drizzle over the couscous salad and serve with the grilled chops.