Enjoy the Middle Eastern flavours of harissa coated, crispy lamb chops with a zesty lemon couscous salad.

Recipe Ingredients

COUSCOUS

• 2 cups couscous
• 2 cups boiling chicken stock
• ¼ cup SPAR olive oil
• salt and finely milled pepper
• 2 SPAR Freshline lemons, rind finely grated and juice of 1
• 1 small clove garlic, crushed
• a handful SPAR Freshline parsley, chopped
• a handful SPAR Freshline chives, chopped
• 2 rounds SPAR feta, chopped
• ¼ cup toasted hazelnuts, chopped
• a handful fresh rocket

LAMB CHOPS

• 8 lamb chops
• 3 Tbsp harissa paste
• 3 Tbsp SPAR olive oil
• juice and finely grated rind of a Freshline lemon
• 4 cloves garlic, peeled and finely grated
• salt and pepper

Recipe Method

LAMB CHOPS

1. Mix the harissa, olive oil, lemon juice and rind and garlic to make a rub.
2. Coat each of the chops in the rub and season well with salt and pepper.
3. Heat a large non-stick pan, add the chops to the pan fat side first. Make them lean up against each other and render the fat down for about 3-4 minutes or until brown and crispy.
4. Then turn the lamb chops onto their sides and cook the chops for 3-4 minutes on each side.
5. Leave them to rest for 5 minutes before serving.

COUSCOUS

1. Pour the stock and 2 Tbsp olive oil over the couscous, cover and leave to steam for 10 minutes.
2. Fluff it apart by scraping it with a fork.
3. Season well with salt and pepper.
4. Add the rest of the oil, lemon juice and rind, garlic, parsley and chives.
5. Serve topped with feta, toasted hazelnuts and rocket.