If you’re looking for some new delicious and easy lamb recipes, we’ve got you covered. Served with a vibrantly flavoured couscous, this lamb chop recipe is definitely one to add to the list.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
3 cups (360g) frozen peas
1 cup (200g) Coles Couscous
1 lemon, zested, juiced
1 cup mint, coarsely chopped
8 Coles Australian Lamb Loin Chops
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the peas in a saucepan of boiling water for 5 mins or until tender. Drain well. Place the couscous in a large heatproof bowl. Combine 1 cup (250ml) boiling water and the lemon zest in a jug. Pour over the couscous and set aside, covered, for 5 mins or until the liquid is absorbed. Use a fork to separate the grains. Season. Stir in half the lemon juice and half the peas.
Step 2
Meanwhile, place the remaining peas and 1/3 cup (80ml) hot water in a small blender. Blend until smooth. Add the remaining lemon juice and half the mint. Blend until smooth. Season. Transfer pea puree to a small bowl.
Step 3
Heat a lightly greased barbecue or chargrill pan over medium-high heat. Season the lamb and cook for 3 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Divide the lamb and couscous mixture among serving bowls. Sprinkle with remaining mint and serve with pea puree.
