Ingredients Jump to Instructions ↓

  1. 2 tsp ground cinnamon

  2. 1/2 tsp dried chilli

  3. 2 tsp oil

  4. 8 lean lamb cutlets or lamb chops

  5. 450 g couscous , salad

  6. 50 g butter

  7. 600 ml vegetable or chicken stock

  8. 100 g flaked almonds , toasted

  9. 50 g raisins

  10. 1/2 cucumber , seeds removed and diced Large handful chopped mint

Instructions Jump to Ingredients ↑

  1. Method 1. In a shallow dish mix together the cinnamon, chilli flakes, oil and a pinch of salt and freshly milled black pepper.

  2. Place the chops on a chopping board and brush with the flavoured mixture on both sides.

  3. For the couscous: put the couscous and butter in a large shallow heatproof bowl. Add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).

  4. Fluff up the couscous with a fork then add the remaining couscous ingredients. Season if required and set aside.

  5. Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.

  6. Serve the lamb with the couscous salad and houmous.


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