Grilled Lamb chops with cous-cous
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients for the cous cous:
- 1 package cous cous*
- 2 cups chicken stock*
- 1 tbsp Ardo parsley
- 1 tbsp Chorio Extra Virgin Olive oil
- 1 tbsp Maldon sea salt flakes
- ½ tbsp Maldon pepper
- ½ tsp ground cinnamon*
- ½ tsp ground cumin
- 2 tbsp pine nuts baked
- Ingredients for the vegetables:
- 10 slices Ardo grilled aubergine
- 1 tbsp Chorio Extra Virgin Olive Oil
- ½ tsp Maldon sea salt flakes
- ½ tbsp Maldon pepper
- Ingredients for the Lamb chops:
- 1 package New Zealand Lamb frenched racks
- 1 tbsp Blossom honey
- 2 tsp Epic Steak Seasoning
- 1 tbsp Chorio Extra Virgin Olive Oil
- 1 tbsp Maldon sea salt flakes
- Ingredients for the sauce:
- 2 tbsp Ardo parsley
- 2 tbsp Chorio Extra Virgin Olive Oil
- Zest and juice of one lemon
- ½ tsp Maldon sea salt flakes
METHOD
- In a bowl place the cous cous along with salt, pepper, cumin and cinnamon and mix with a fork.
- Heat the broth in a saucepan and pour it into the bowl with the couscous. Then add the olive oil and mix. Leave aside for 30 minutes.
- Place the roasted aubergines in a pan, drizzle them with olive oil and season with salt and pepper . Cook for 10-15 minutes at 200° C .
- Put all the ingredients for the sauce in a bowl and mix with a spoon.
- In a cooking tray, put the lamb ribs and marinate them with honey, olive oil, salt and the Epic steak seasoning. Heat a non-stick frying pan on a high heat and sauté the ribs on all sides until golden. Remove from the pan and place them in a tray. Cook the ribs in a preheated oven at 180° C for 12-15 minutes. Remove from the oven and let them rest for 5 minutes. Cut into pieces and serve with the couscous and the aubergines.
Kali Orexi!
SHOP THE RECIPE
