Ingredients

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.

Method

  1. First make the cous cous. Put the cous cous in a large bowl with the raisins and pour over the boiling water.
  2. Cover tightly with cling film and leave for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the peppers on top along with the garlicky oil and eat straight away.