Lamb chops with roast veg couscous

It’s the perfect time to be eating spring lamb at the moment, and this recipe pairs it with new season carrots and a fruity couscous. The timings give a lightly pink chop, so add a minute or two if you prefer well done. Chops feature in our 3 meats box on a regular basis.

  • 2 lamb chump chops
  • 1 tsp paprika
  • 2 spring onions, finely chopped
  • 2 tbsp red wine vinegar
  •  150g couscous
  • 20g raisins
  • zest and juice 1 lemon
  • small bunch of parsley finely chopped
  • 1/2 red pepper – roughly chopped
  • 1/2 aubergine – 2cm cube
  • 6 cherry tomatoes
  • ½ tsp cumin
  1. Place the lamb in a bowl. Sprinkle over the paprika, ½ tbsp vinegar and ½ tbsp oil. Season and ensure the lamb is fully coated and set aside for at least 10 minutes.
  2. Drizzle some oil and the cumin over the pepper, aubergine and tomato and season. Roast in a preheated oven at 190ºc for 15-20mins until soft
  3. Add the couscous into a heatproof bowl. Stir in the raisins, lemon zest and half the juice. Pour over 225ml just-boiled water, cover, then leave to stand for 10 mins.
  4. 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.
  5. Mix together half the herbs, the spring onion, vinegar, a tbsp of olive oil and seasoning to make a vinaigrette.
  6. Stir the remaining chopped herbs and some seasoning into the couscous, along with the roasted veg then add the remaining lemon juice to taste.
  7.  Serve the lamb and couscous drizzled in the herby vinaigrette.
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