Name: Minted lamb with pea couscous
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 8 150 gram lamb loin chops; 1/3 cup mint jelly; 1 1/3 cup couscous; 1 cup frozen peas, thawed; 1 1/3 cup boiling chicken stock; 1 clove garlic, crushed; 1 small red onion, finely chopped; 1 small carrot, coarsely grated; 120 gram fresh ricotta, crumbled; 1/3 cup chopped flat-leaf parsley; lemon wedges, to serve

Minted lamb with pea couscous

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

8 150 gram lamb loin chops

1/3 cup mint jelly

1 1/3 cup couscous

1 cup frozen peas, thawed

1 1/3 cup boiling chicken stock

1 clove garlic, crushed

1 small red onion, finely chopped

1 small carrot, coarsely grated

120 gram fresh ricotta, crumbled

1/3 cup chopped flat-leaf parsley

lemon wedges, to serve

Method

1.Preheat a char-grill or barbecue on moderately high. Place lamb and jelly in a large bowl; turn to coat. Grill lamb, brushing with jelly, 2-3 minutes each side for medium, or until cooked to your liking. Transfer lamb to a plate. Cover with foil; rest 5 minutes.

2.Meanwhile, place couscous and peas 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. Add garlic, onion. carrot. ricotta and parsley. Season with salt; stir to combine.

3.Spoon couscous onto plates; top with lamb. Serve with lemon wedges.

You can also use frozen broad beans in couscous. Peel off the outer skin before adding.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%