Lamb Chops with Minty Couscous


  • 8 lamb chops or leg steaks



  • 1 tablesp. ground coriander
  • 1 teasp. ground cumin
  • 1 teasp. fennel seeds, chopped
  • 1 teasp. dried chilli flakes
  • 2 tablesp. olive oil


Minty Couscous Salad

  • 200g couscous
  • Zest and juice of 1 lemon
  • 2 garlic cloves, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 tablesp. olive oil
  • ½ teasp. paprika
  • 200ml boiling water or low salt stock
  • ½ cucumber, seeded
  • 10 cherry tomatoes, quartered
  • 4 scallions, sliced
  • 100g ready soaked apricots, chopped
  • Large handful mint leaves, roughly chopped
  • Handful flat leaf parsley, roughly chopped


To serve

  • Natural or Greek style yogurt 
  • Freshly chopped mint leaves


To make the marinade:  In a small dish combine the coriander, cumin, fennel seeds and chilli flakes.

Then add in the oil and mix well. Brush all over the chops and leave to marinate for an hour if you have time.


To prepare the couscous:  Put the couscous into a large bowl with the lemon zest, garlic, paprika, 1 tablespoon oil, a little salt and mix together. Pour the boiling water over the couscous, stir to separate any clumps. Cover with a lid, plate, or cling film, set aside for 5 minutes.


To cook the chops:  Heat a griddle pan or barbecue.  When very hot cook the chops for 4-5 minutes on each side.


To make the Couscous Salad:  Slice the cucumber in quarters then in quarters again, then dice.

Add the cucumber to the couscous along with the tomatoes, scallions, apricots, herbs and lemon juice. Stir well.  Taste and season with salt and black pepper.

Serving Suggestions

Serve the chops with the Minty Couscous Salad and yogurt flavoured with chopped mint and seasoned with salt and pepper.