Lamb Chops with Couscous

Ingredients

• 8 lamb chops (pre‑prepared)
• Salt
• Pepper
• 3 tbsp olive oil
• 300 g instant couscous
• 1 tsp curry powder
• 400 ml Vegetable broth
• 2 Tomatoes
• 2 Spring Onions
• 2 tbsp freshly chopped parsley
• 1 tbsp Lemon Juice
• 2 Garlic cloves
• 60 g Butter
• 0.5 tsp Chili flakes
• 1 tsp fennel seeds

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with fan and top heat.

2. 2.

   Rinse the lamb chops, pat dry, season with salt and pepper, then sear each side in a hot pan with 1 tbsp hot oil until browned. Place on a rack over a fat‑draining tray and bake for about 15 minutes to finish pink.

3. 3.

   In a bowl, combine couscous, curry powder, pour boiling broth over it and let stand for ~10 minutes. Boil the tomatoes briefly, cool, peel, quarter, deseed and dice. Wash the spring onions, trim and cut diagonally into rings. Mix the remaining oil, parsley, lemon juice into the couscous and season with salt and pepper.

4. 4.

   For the spiced butter, peel and slice the garlic. Melt butter in a pan, add garlic, chili flakes and fennel seeds, and gently toast until fragrant. Remove lamb from oven, place on top of the butter, pour the butter over it, remove from heat and let rest briefly.

5. 5.

   Plate the couscous on bowls, nestle the lamb chops with butter on top, and serve immediately.