Chef Paul Flynn is on the Today show on RTÉ One cooking up a healthy and family-friendly lamb loin chops dish - adding a little something different by putting cous cous on the side.
Paul says: "I love cous cous, and as much as I love spuds and pasta, sometimes I just want something totally different.Making the cous cous is simplicity itself and of course, it's delicious on its own but it's quite gorgeous with these lamb chops."
Serves: 2 (with some leftover cous cous for the next day)
- 1 pkt Irish lamb loin chops,(370g).
- 1 pkt sweet mini peppers (150g) quartered lengthways and deseeded.
- 2 tbsp olive oil.
- 2 cloves of garlic (10g)
- peeled and thinly sliced.
For the cous cous:
- 200g of golden sun cous cous.
- 300ml of boiling water.
- 2 mini raisin snack packs (28g).
- 1 tin of chick peas (240g) drained and rinsed.
- 1 tub of green pesto (140g)
- Juice of half a lemon.
- Salt and pepper.
- First make the cous cous. Put the cous cous in a large bowl with the raisins and pour over the boiling water.
- Cover tightly with cling film and leave for 10 minutes.
- Fluff up the cous cous with a fork then fold in the chick peas, green pesto and lemon, season, and start to cook your chops.
- Heat the olive oil in a frying pan until gently smoking, carefully add your chops to the pan along with the peppers, season and cook for 4 minutes on one side, until nicely browned, then turn them over, jostling the peppers alongside them.
- Scatter the garlic around the pan and cook the chops for 2 more minutes then serve on top of the cous cous which will be at room temperature.
- Divide the peppers on top along with the garlicky oil and eat straight away.