Ingredients
For the lamb:
- 5 large Welsh lamb chops
- 3 tbsp Middle Eastern spice blend (like Ras El Hanout)
- 3 tbsp olive oil
- Salt to taste
For the couscous salad:
- 180g couscous (prepared as per packet instructions)
- 10g flat-leaf parsley, finely chopped
- 10 fresh mint leaves, finely chopped
- 40g pomegranate seeds
- 100g baby tomatoes, chopped
- Juice of ½ lemon
- Drizzle of olive oil
- Salt to taste
10
Cooking Time
15
Prep Time
5
Serves
- Marinate the lamb | In a bowl, mix your Welsh Lamb chops with spices, olive oil, and salt. Coat well and set aside.
- Cook the Couscous | Follow the packet instructions, fluff with a fork, and let it cool slightly.
- Create the Salad | In a bowl, combine couscous, thinly chopped herbs, tomatoes, pomegranate seeds, lemon juice, olive oil, and salt. Mix gently and pour onto a large platter.
- Cook the Welsh Lamb Chops | Heat a griddle pan on medium-high. Cook for 4 minutes each side until nicely charred.
- Serve on top of the couscous salad and garnish with lemon quarters, extra pomegranate and parsley and a natural Greek yoghurt dip with extra middle eastern spice on top.
