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Try these lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.

  • 4 lamb chops
  • 2 tsp smoked paprika
  • 1 red onion
    finely chopped
  • 3 tbsp red wine vinegar
  • 2 ½ tbsp  olive oil
  • 200g couscous
  • 5 tbsp toasted pine nuts
  • 8 dates
    finely chopped
  • 2 lemons
    plus extra juice 
  • 100ml water
    just-boiled
  •  2 handfuls mint
    chopped roughly
  •  2 handfuls parsley
    chopped roughly 

    Method

    • step 1

      Put the lamb chops in a bowl. Sprinkle over the smoked paprika, half of the finely chopped red onion, 1 tbsp of the red wine vinegar, ½ tbsp of the olive oil and season with salt and pepper.

    • step 2

      In a heatproof bowl, mix the couscous with the toasted pine nuts, dates, the zest of both lemons and the juice of 1 lemon. Pour the just-boiled water over the couscous, cover, and leave to stand for 10 minutes.

    • step 3

      Lift the lamb out of its marinade, grill on high for 2-3 minutes on each side, then rest, wrapped in foil, for 10 minutes. Stir a handful of chopped mint and parsley into the couscous and season, then add more lemon juice to taste.
      Mix another handful of chopped mint and parsley with the remaining ½ of the red onion, 2 tbsp of the red wine vinegar and 2 tbsp of the olive oil to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

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