There are few things as satisfying as sitting down in front of an inviting meal, Chef! Couscous is loaded with plump peas, tangy tomato, cooling cucumber, & briny olives. Served with a rosemary-infused browned lamb chop, coated in a mustardy balsamic glaze.
Balsamic Glazed Lamb Chop
Balsamic Glazed Lamb Chop
with fluffy couscous & olives
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Balsamic Glaze
- Couscous
- Cucumber
- Free-Range De-boned Lamb Leg
- Fresh Rosemary
- Peas
- Pitted Kalamata Olives
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
COUSCOUS & PEAS
Boil the kettle. Place the couscous and the peas 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
Combine the balsamic glaze with 10ml of sweetener and set aside. 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, the rinsed rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced tomato, the cucumber, the sliced olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded couscous, top with the lamb chop, and drizzle over the reserved pan juices. Well done, Chef!
Couscous - 75ml
Peas - 40g
Balsamic Glaze - 30ml
Free-range De-boned Lamb Leg - 175g
Fresh Rosemary - 3g
Tomato - 1
Cucumber - 50g
Pitted Kalamata Olives - 20g
COUSCOUS & PEAS
Boil the kettle. Place the couscous and the peas 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
Combine the balsamic glaze with 20ml of sweetener and set aside. 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, the rinsed rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced tomato, the cucumber, the sliced olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Couscous - 150ml
Peas - 80g
Balsamic Glaze - 60ml
Free-range De-boned Lamb Leg - 350g
Fresh Rosemary - 5g
Tomato - 1
Cucumber - 100g
Pitted Kalamata Olives - 40g
COUSCOUS & PEAS
Boil the kettle. Place the couscous and the peas 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
Combine the balsamic glaze with 30ml of sweetener and set aside. 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 2-3 minutes, baste with a knob of butter, the rinsed rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced tomato, the cucumber, the sliced olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Couscous - 225ml
Peas - 120g
Balsamic Glaze - 90ml
Free-range De-boned Lamb Leg - 525g
Fresh Rosemary - 8g
Tomatoes - 2
Cucumber - 150g
Pitted Kalamata Olives - 60g
COUSCOUS & PEAS
Boil the kettle. Place the couscous and the peas 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
Combine the balsamic glaze with 40ml of sweetener and set aside. 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 2-3 minutes, baste with a knob of butter, the rinsed rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced tomato, the cucumber, the sliced olives, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef!
Couscous - 300ml
Peas - 160g
Balsamic Glaze - 120ml
Free-range De-boned Lamb Leg - 700g
Fresh Rosemary - 10g
Tomatoes - 2
Cucumber - 200g
Pitted Kalamata Olives - 80g
Woolies Products in this dish
