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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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.
Michael Weldon's lamb chops with mint and pea couscous
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
Description
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.
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.
