Name: Lemon lamb with carrot couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 mid-loin lamb chops; 1/4 cup vegetable oil; 1 teaspoon dried oregano leaves; 1 clove garlic, crushed; 1 1/4 cup couscous; 1 1/4 cup boiling vegetable or chicken stock; 1 large carrot, coarsely grated; 40 gram baby rocket leaves; 2 green onions, finely chopped; 1/3 cup pimento-stuffed green olives, sliced; 1/2 cup bought tzatziki, to serve; 1 tablespoon finely grated lemon zest, to serve; lemon wedges, to serve

Ingredients

8 mid-loin lamb chops

1/4 cup vegetable oil

1 teaspoon dried oregano leaves

1 clove garlic, crushed

1 1/4 cup couscous

1 1/4 cup boiling vegetable or chicken stock

1 large carrot, coarsely grated

40 gram baby rocket leaves

2 green onions, finely chopped

1/3 cup pimento-stuffed green olives, sliced

1/2 cup bought tzatziki, to serve

1 tablespoon finely grated lemon zest, to serve

lemon wedges, to serve

Method

1.Place lamb in a shallow glass dish. Whisk 2 tablespoons oil, oregano and garlic; pour over lamb. Turn to coat. Cover with plastic food wrap: chill 15 minutes.

2.Preheat a barbecue or char-grill to high. Cook lamb 3 minutes each side for medium or until cooked as you like. Transfer to a plate. Cover with foil; rest 5 minutes.

3.Meanwhile, place couscous and remaining oil in a large heatproof bowl: stir in stock. Cover with plastic food wrap; set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in carrot, rocket, onion and olives. Whisk tzatziki dip with 1 tablespoon water in a jug.

4.To serve, spoon couscous onto plates. Top with lamb; sprinkle with zest. Spoon tzatziki over. Serve with lemon wedges.

Add spices such as ground cumin, coriander or cajun seasoning to oil when marinating chops. Use forequarter or lamb leg steaks if you like; cooking times might vary.
Note

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Ingredients

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