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Lamb-Chops-With-Couscous-Salad

Lamb Chops With Couscous Salad And Lemon Yoghurt Recipe

Light and summery, this lamb dish is so delicious and very nutritious, as the vegetables not only taste good, but also makes it so much more colourful.

It will definitely be one of your family’s favourite meals this weekend.

Serves: 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes

Ingredients

  • 120g Greek yoghurt
  • Zest and juice of 2 lemons
  • 250ml chicken stock
  • 200g couscous
  • 1 carrot, grated
  • Large handful of fresh parsley, chopped
  • 60ml olive oil
  • Salt and black pepper
  • 8 lamb chops
  • 1 large onion, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp cumin
  • ½ tsp cayenne pepper
  • 2 tbsp red wine

Instructions

  1. In a small bowl, combine the yoghurt with the zest and juice of one of the lemons. Set aside until ready to serve.

  2. Bring the stock to a boil in a saucepan over a high heat. Remove the pan from the heat and add the couscous. Stir to combine. Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or is still crunchy, cover and let it sit for a few more minutes.

  3. Gently fluff the cooked couscous with a fork. Add the carrot, parsley, two tablespoons of olive oil and the zest and juice of the second lemon. Season, stir to combine and set aside.

  4. Season the lamb chops on both sides. Heat one tablespoon of oil in a large pan over a high heat and cook the lamb chops for 3-4 minutes per side or until cooked to your liking. Remove to a plate, tent loosely with foil and allow to rest for 10 minutes.

  5. Heat the remaining tablespoon of oil in the same pan over a medium-high heat and cook the onion for 6-8 minutes until nicely browned. Add the garlic, cumin, cayenne and some salt and black pepper and cook for another 1-2 minutes, stirring. Add the red wine and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

  6. Divide the couscous among four serving plates and add the lamb chops and spiced onions. Serve with the lemon yoghurt.

Per serving: 918kcals, 60.7g fat (22.4g saturated), 49g carbs (3.4g sugars), 41.1g protein, 4.8g fibre, 0.323g sodium.

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This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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