Lamb with warm couscous and mixed vegetables
Prep:
10 mins
Cook:
20 mins
A spicy lamb dish with mixed vegetables and earthy couscous.
10 cherry tomatoes, removed from the vine
1 courgette, sliced into rounds
1 small, precooked beet, sliced into rounds
1 tbsp olive oil
250g couscous
Zest 1 lemon
350ml hot chicken stock (from a cube is fine)
3 tsp harissa paste
4 lamb chops
150g natural yoghurt
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
Layer the cherry tomatoes, courgette and beetroot over on the baking tray and drizzle the olive oil on top.
Season with salt and pepper and cook in the oven for 10 minutes or until everything has softened and taken on a little colour.
Remove from the oven and cover loosely with foil.
Meanwhile, heat grill to medium.
Tip the couscous and lemon zest into a large bowl and pour over the hot stock.
Cover with cling film or a plate and leave to stand for 10 minutes, until all the stock has been absorbed.
Smear 2 teaspoons of harissa paste over the lamb chops and season to taste.
Grill for 3-4 minute each side until crisp outside and medium rare in the centre.
Cover, then rest for a few minutes.
Mix the remaining harissa into the yoghurt, then season to taste.
Serve with the chops with the vegetables on the side and a drizzle of harrissa and yoghurt dressing if you like.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Vegetables, Lamb, Grains, Oil, Spice, Stock/Broth
Recipe Type
Dinner, Entertaining, Family Dinners, Healthy
Level of Difficulty
Easy
