Every week Mark from Dingle Cookery School cooks up a tasty idea to take the hassle out of dinner time, and this week he's gone for something a bit lighter as the weather is getting warmer.
The whole thing will only take you 30 minutes from start to finish, and if lamb chops aren't your thing they can easily be swapped for chicken or pork.
Lamb Chops and Herb Cous-Cous (Serves 4)
Ingredients
For the cous-cous:
- 250g cous-cous
- 1 tsp. ground cumin
- handful of raisins
- large handful of flat parsley, chopped
- large handful of mint, chopped
- 1 lemon, zested and juiced
- 2 tbsp. pomegranate seeds (optional)
- 400ml of warm chicken or vegetable stock
For the lamb:
- olive oil
- 8 lamb chops or cutlets
- salt and pepper
- some natural yogurt with a little chopped mint for the top
Method
For the cous-cous:
- Add the cous-cous, cumin, raisins, chopped herbs, pomegranate and lemon zest seeds to a large bowl. Add the lemon juice to the warm stock and pour this over the cous-cous. Use a wooden spoon to mix this all together. Cover the bowl with cling film and leave it for 20 minutes.
For the lamb:
- After about 10 minutes of covering the cous-cous bowl with cling film, you can start to cook the lamb cutlets. They cutlets will only take about 6-10 minutes depending how you like them cooked.
- Heat a pan over medium to high heat. Season the lamb with salt and pepper. Once the pan is hot, add a little oil and then the cutlets.
- Allow them to cook for about 3-5 minutes on each side. Once the lamb is cooked, turn off the heat and allow to rest for two minutes.
- Remove the cling film from the cous-cous, lightly run a fork through it and season if needed.
- To serve, place a spoon of cous-cous in the centre of the plate, place two lamb cutlets over it and spoon a little yogurt over the lamb.
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