With a curtsy and a nod to British cuisine, these minty peas are added to fluffy couscous with fresh cucumber & creamy feta. Complemented with a butter-basted, browned lamb chop, and dollops of lemony yoghurt. You’ll be properly chuffed after tasting this dinner, Chef!
Lamb Chop & Minty Peas
Lamb Chop & Minty Peas
with cucumber & couscous
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Couscous
- Cucumber
- Danish-style Feta
- Free-range Lamb Leg Chops
- Fresh Mint
- Lemon Juice
- Low Fat Plain Yoghurt
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl, using a fork, slightly mash the peas, the drained feta, and the chopped mint. Add the cooked couscous, the diced cucumber, a drizzle of olive oil, seasoning, and mix to combine. In a small bowl, combine the yoghurt and the lemon juice (to taste), and season.
TIME TO EAT
Plate up the loaded couscous, side with the lamb, and finish off with dollops of lemony yoghurt. Enjoy, Chef!
Couscous - 75ml
Free-range Lamb Leg Chops - 175g
Peas - 50g
Danish-style Feta - 20g
Fresh Mint - 3g
Cucumber - 50g
Low Fat Plain Yoghurt - 50ml
Lemon Juice - 10ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl, using a fork, slightly mash the peas, the drained feta, and the chopped mint. Add the cooked couscous, the diced cucumber, a drizzle of olive oil, seasoning, and mix to combine. In a small bowl, combine the yoghurt and the lemon juice (to taste), and season.
TIME TO EAT
Plate up the loaded couscous, side with the lamb, and finish off with dollops of lemony yoghurt. Enjoy, Chef!
Couscous - 150ml
Free-range Lamb Leg Chops - 350g
Peas - 100g
Danish-style Feta - 40g
Fresh Mint - 5g
Cucumber - 100g
Low Fat Plain Yoghurt - 100ml
Lemon Juice - 20ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl, using a fork, slightly mash the peas, the drained feta, and the chopped mint. Add the cooked couscous, the diced cucumber, a drizzle of olive oil, seasoning, and mix to combine. In a small bowl, combine the yoghurt and the lemon juice (to taste), and season.
TIME TO EAT
Plate up the loaded couscous, side with the lamb, and finish off with dollops of lemony yoghurt. Enjoy, Chef!
Couscous - 225ml
Free-range Lamb Leg Chops - 525g
Peas - 150g
Danish-style Feta - 60g
Fresh Mint - 8g
Cucumber - 150g
Low Fat Plain Yoghurt - 150ml
Lemon Juice - 30ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl, using a fork, slightly mash the peas, the drained feta, and the chopped mint. Add the cooked couscous, the diced cucumber, a drizzle of olive oil, seasoning, and mix to combine. In a small bowl, combine the yoghurt and the lemon juice (to taste), and season.
TIME TO EAT
Plate up the loaded couscous, side with the lamb, and finish off with dollops of lemony yoghurt. Enjoy, Chef!
Couscous - 300ml
Free-range Lamb Leg Chops - 700g
Peas - 200g
Danish-style Feta - 80g
Fresh Mint - 10g
Cucumber - 200g
Low Fat Plain Yoghurt - 200ml
Lemon Juice - 40ml
Woolies Products in this dish
