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Michael Weldon's lamb chops with mint and pea couscous

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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.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Michael Weldon's lamb chops with mint and pea couscous


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.