120g Greek yoghurt
Zest and juice of 2 lemons
250ml chicken stock
1 carrot, grated
Large handful of fresh parsley, chopped
60ml olive oil
Salt and black pepper
8 lamb chops
1 large onion, thinly sliced
3 garlic cloves, crushed
2 tsp cumin
½ tsp cayenne pepper
2 tbsp red wine
- In a small bowl, combine the yoghurt with the zest and juice of one of the lemons. Set aside until ready to serve.
- Bring the stock to a boil in a saucepan over a high heat. Remove the pan from the heat and add the couscous. Stir to combine. Cover the pan and let it sit for 10 minutes. If the couscous hasn’t absorbed the water or is still crunchy, cover and let it sit for a few more minutes.
- Gently fluff the cooked couscous with a fork. Add the carrot, parsley, two tablespoons of olive oil and the zest and juice of the second lemon. Season, stir to combine and set aside.
- Season the lamb chops on both sides. Heat one tablespoon of oil in a large pan over a high heat and cook the lamb chops for 3-4 minutes per side or until cooked to your liking. Remove to a plate, tent loosely with foil and allow to rest for 10 minutes.
- Heat the remaining tablespoon of oil in the same pan over a medium-high heat and cook the onion for 6-8 minutes until nicely browned. Add the garlic, cumin, cayenne and some salt and black pepper and cook for another 1-2 minutes, stirring. Add the red wine and allow to bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Divide the couscous among four serving plates and add the lamb chops and spiced onions. Serve with the lemon yoghurt.
Per serving: 918kcals, 60.7g fat (22.4g saturated), 49g carbs (3.4g sugars), 41.1g protein, 4.8g fibre, 0.323g sodium
TEST KITCHEN TIP
Use multi-coloured couscous to add colour to this dish and really make it your own.