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Zesty lamb chops with couscous

Published: 9 Oct 18
Updated: 18 Jun 24

Lamb chops are quick to cook making them ideal for speedy weeknight cooking. We’ve served them here on a bed of minty couscous for a light and fresh meal.

Easy
July 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Lamb chops are quick to cook making them ideal for speedy weeknight cooking. We’ve served them here on a bed of minty couscous for a light and fresh meal.

Nutrition: per serving

Calories: 638kcals
Fat: 20.8g (6.5g saturated
Protein: 41.4g
Carbohydrates: 65.5g (9.8g sugars)
Fibre: 11.4g
Salt: 1g

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Ingredients

2 tsp light olive oil
8 British lamb chops or cutlets
Grated zest 3 lemons, juice 2½, plus 4 slices
1 red onion, very thinly sliced
300g wholewheat couscous
35g currants
100g queen or nocellara olives, pitted and roughly chopped
130g baby leaf spinach
Handful mixed herbs (we used mint, coriander and parsley), finely chopped

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Method

Heat the oven to 160°C/140°C fan/gas 3. Heat the oil a large heavy-based frying pan over a medium-high heat. Season the lamb with salt and pepper, then add to the pan along with the lemon slices and cook for 3-5 minutes on each side (longer if you like your meat well done). Put the onion in a glass or ceramic bowl with the juice from one lemon.
Meanwhile, cook the couscous according to the pack instructions. Once the lamb is cooked, transfer it to a tray and loosely cover it with foil. Turn off the oven and put the lamb in to keep warm and rest.
Add 60ml water to the lamb pan and bubble on a high heat, scraping the pan. Reduce the liquid by roughly half, then stir in the remaining lemon juice, most of the zest, the currants and olives. Take off the heat and stir in the couscous, spinach and most of the herbs, then taste and season.