How to make it

  • Combine mint, Rosemary, yogurt, garlic and pepper.
  • Place lamb chops in a glass dish and rub all over with the lemon juice.
  • Pour the marinade over the chops, cover and marinade for 2 - 3 hours.
  • Put the couscous into a heatproof bowl and pour boiling water over.
  • Allow to sit for 5 minutes.
  • Pour couscous into a sieve.
  • Steam over a pan of barely simmering water for 8 minutes.
  • This completes the cooking process and fluffs it up.
  • Remove from sieve and place in a bowl.
  • Toss in olive oil and lemon juice. Add the chopped onion, tomato and herbs, season with salt and pepper and set aside.
  • LAMB:
  • Cook the lamb over a medium barbecue for 25-30 minutes, turning once. Serve with the tabbouleh.
  • Serves 4 to 6

Reviews & Comments 1

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    " It was excellent "
    ronnymarcus ate it and said...
    Hi! This recipe is very common in Lebanese cooking and esp' Bedouin cooking.And now a short story. I went to visit a Bedouin camp near BEER-SHEBA in the South of Israel. A lamb came up to me and rubbed against my leg. I remarked how cute it was so in my honour I recieved it on a platter two hours later. THAT WAS NOT MY INTENTION.
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