Serves: 4
Cook Using: Pre Heat Grill
Method
- 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.
Ingredients
- 8 Farm Quality Assured Lamb chops or Lamb leg steaks
- 4 tbsp Olive oil
- 1 Clove of garlic crushed
- 2 tsp Shop bought mint sauce level teaspoons
- 1 Large pinch of chilli flakes
- Salt and pepper
For the couscous:
- 200 g Couscous
- 250 mls Chicken stock 1
- 1 tbsp Olive oil
- 1 Red onion halved and finely sliced
- 1 Clove of garlic crushed
- A small pinch of chilli flakes
- 80 g Dried cranberries
- 2 tbsp Pomegranate seeds (optional)
- 15 g Fresh coriander finely chopped
- 100 g Wild rocket leaves
- Salt and pepper
For the dressing:
- 2 tbsp Honey
- 2 tbsp Light olive oil
- 1 tbsp Red wine vinegar
- A small pinch of chilli flakes