Braised Lamb Chops with Pumpkin and Couscous

Ingredients

• 1 small pumpkin (ca. 800 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Garlic cloves
• 2 red onions
• 2 tbsp plant oil
• 350 ml vegetable broth
• Salt
• pepper (ground)
• 1 tbsp fresh chopped thyme
• 300 g instant couscous
• 8 lamb chops
• 2 tbsp plant oil
• 30 g Butter
• 1 tbsp chopped parsley
• 1 sprig thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Cut the pumpkin in half, peel it, remove the seeds and fibers with a tablespoon, and slice the flesh into thin strips.

2. 2.

   Wash the bell peppers, cut them in half, deseed, and slice into strips. Peel the garlic and finely chop it. Peel the onions and quarter them.

3. 3.

   Heat the oil in a pan and sauté the pumpkin strips with the garlic for 2-3 minutes. Add the onions and bell peppers, let them brown briefly, then deglaze with the broth. Season with salt, pepper, and thyme, and transfer to the preheated oven for 25-30 minutes, stirring occasionally.

4. 4.

   Place the couscous in a bowl, pour over 600 ml boiling salted water, cover, and let it sit for 10 minutes.

5. 5.

   Wash the lamb chops, pat dry, and season with salt and pepper. In a skillet, heat oil and brown the chops on both sides for 4-5 minutes. Fluff the couscous with a fork, stir in butter and parsley, then plate the couscous alongside the pumpkin mixture and lamb chops on warmed plates. Garnish with thyme and serve.