Thursday, May 31, 2018

Lamb chops with fruity couscous & mint recipe

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Title : Lamb chops with fruity couscous & mint recipe
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Lamb chops with fruity couscous & mint recipe


Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method
  1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
  2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
  3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g.


Recipe from Good Food magazine.


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