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Allspice Lamb Chops With Jewelled Couscous Recipe

Ingredients

How to make it

  • Place the cutlets in a large bowl,
  • season and add the allspice, lemon zest and juice and extra virgin olive oil. Mix well,
  • cover and marinate for 2 hours or overnight in the refrigerator.
  • To prepare the couscous, put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
  • Fluff up the couscous with a fork, and add the almonds and pomegranate seeds.
  • Stir in the mint and season.
  • Cook the cutlets under a preheated moderate grill for 4-6 minutes on each side.
  • Spoon the couscous on to a large serving plate, add the cutlets, garnish with the coriander leaves and serve immediately.

Reviews & Comments 3

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    " It was excellent "
    lor ate it and said...
    It looks as if your recipes have caught my eye this morning ;) This dish looks absolutely delicious. My sister suggested many years ago to add raisins or chopped apricots to couscous and mmmmmmm so good. Love your recipe and high 5!!!
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    " It was excellent "
    juels ate it and said...
    Lovely recipe! I love the couscous here too!
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    " It was excellent "
    midgelet ate it and said...
    5 for fantastic!
    Was this review helpful? Yes Flag

The Cook

capedread Peterborough. Cambridgeshire, GB

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