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.
Explore Beef and Lamb Northern Ireland
Watch recipe video
Grilled Lamb chops with mint and fruity couscous preparation time
Prep: 15 minutes
Grilled Lamb chops with mint and fruity couscous cook time
Cook: 35 minutes
Grilled Lamb chops with mint and fruity couscous preparation time Serves: 4
Grilled Lamb chops with mint and fruity couscous preparation time 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