Allspice Lamb Chops With Jewelled Couscous
From capedread 15 years agoIngredients
- 12 lean lamb cutlets or chops shopping list
- salt and freshly milled black pepper shopping list
- 5-10ml/1-2tsp allspice powder shopping list
- Zest and juice of ½ large lemon shopping list
- 30ml/2tbsp extra virgin olive oil shopping list
- For the Jewelled Couscous: shopping list
- 450g/1lb couscous shopping list
- 50g/2oz butter shopping list
- 600ml/1pint good,hot vegetable stock shopping list
- 100g/4oz flaked almonds, toasted shopping list
- 1 pomegranate cut in half, seeds removed and reserved shopping list
- Small handful freshly chopped mint shopping list
- Freshly chopped coriander leaves, to garnish shopping list
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.
People Who Like This Dish 2
- lor Toronto, Canada
- juels Clayton, NC
- midgelet Whereabouts, Unknown
- capedread Peterborough. Cambridgeshire, GB
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The Rating
Reviewed by 3 people-
5 for fantastic!
midgelet in Whereabouts loved it -
Lovely recipe! I love the couscous here too!
juels in Clayton loved it -
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!!!
lor in Toronto loved it
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