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Lamb Chops with Date Couscous

  • Timer Prep 35 min
    Cook 10 min
  • Chart 680.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the red onions. Zest and juice the lemons. Toast the pine nut. Finely chop the stoneless dates. Roughly chop the fresh mint. Roughly chop the fresh flat-leaf parsley.

Method

  1. 1 Place the lamb chops, paprika, half the onion, one-third of the vinegar and one-quarter of the oil in a bowl. Mix well, season and set aside.
  2. 2 Put the couscous, lemon zest and juice, toasted pine nuts and dates in a bowl. Season and pour over the boiling water. Cover with clingfilm and leave for 10 minutes.
  3. 3 Fluff up with a fork and stir in half the herbs.
  4. 4 In a small bowl, mix the remaining herbs, red onion, vinegar and oil. Season.
  5. 5 Heat the grill to high. Brown the lamb for 2-3 minutes each side.
  6. 6 Cover with foil and leave to rest for 10 minutes.
  7. 7 Serve the lamb on the couscous with the vinaigrette to pour over.
  • Average per serving
  • Calories 680.0kCal
  • Fat35.2g
  • Saturated6.8g
  • Salt0.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg