An aromatic take on lamb chops, perfect for summer.
Ingredients
Serves: 4
- 200g couscous
- 200ml hot chicken stock
- 2 pieces of lemon peel
- 1 stick or pinch of cinnamon
- Salt and black pepper
- 8 lamb chops
- 4 tbs olive oil
- Juice of 1 orange
- 1 packet (250g) mixed baby tomatoes
- 1 tsp Ras Al Hanout
- 200ml natural yoghurt
- 2 tbs elderflower cordial
Method
- Put the couscous in a bowl with the chicken stock, lemon, cinnamon and seasoning, be generous with the pepper. Cover with some clingfilm and allow to steam for 10 minutes before forking through.
- Season the chops then place them on a hot barbecue for six or seven minutes on each side until they become charred and crispy.
- Meanwhile heat the olive oil and add the tomatoes , orange juice and Ras al Hanout , season and warm through until the tomatoes start to soften. Mix the youghurt with the elderflower and serve.
- The juices from the tomatoes should season and moisten the cous cous. This is a colour very flavourful dish that will bring life to your outdoor table.
