There are few things as satisfying as sitting down in front of an inviting meal, Chef! Couscous is loaded with plump edamame beans, tangy tomato, cooling cucumber, & briny olives. Served with a rosemary-infused browned lamb chop, coated in a mustardy balsamic glaze.
Serving guide
Choose your portion size.
Couscous & BEANS
Boil the kettle. Place the Couscous and the edamame beans in a bowl with 75ml [150ml]|#7DA0D7 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 [20ml]|#7DA0D7 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 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 tomato, the cucumber, the 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 & BEANS
Boil the kettle. Place the Couscous and the edamame beans in a bowl with 75ml [150ml]|#7DA0D7 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 [20ml]|#7DA0D7 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 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 tomato, the cucumber, the 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 & BEANS
Boil the kettle. Place the Couscous and the edamame beans in a bowl with 225ml [300ml]|#7DA0D7 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 [40ml]|#7DA0D7 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 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 tomato, the cucumber, the 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 & BEANS
Boil the kettle. Place the Couscous and the edamame beans in a bowl with 225ml [300ml]|#7DA0D7 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 [40ml]|#7DA0D7 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 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 tomato, the cucumber, the 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.77
for 4 servings · R65.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Edamame Beans needs 160 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 32% of packR28.80
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R329.99 · 47% of packR154.00
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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- Balsamic Glaze
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Frequently Asked Questions
What is the preparation time for Balsamic Glazed Lamb Chop?
The preparation time for Balsamic Glazed Lamb Chop with fluffy couscous & olives is between 15 and 20 minutes.
What is the total time required to make Balsamic Glazed Lamb Chop with fluffy couscous & olives?
The total time required to make Balsamic Glazed Lamb Chop with fluffy couscous & olives is between 20 and 25 minutes.
How many servings does Balsamic Glazed Lamb Chop provide?
4 servings
What are the main ingredients in Balsamic Glazed Lamb Chop?
Balsamic Glaze, Couscous, Cucumber, Edamame Beans, Free-range Lamb Leg Chops, Pitted Kalamata Olives, Rosemary, Tomato
What is the nutritional information of Balsamic Glazed Lamb Chop?
Calories: 885, Carbs: 58 grams, Fat: grams, Protein: 41.7 grams, Sugar: 11.9 grams, Salt: 366 grams
How do I prepare Balsamic Glazed Lamb Chop?
DINNER IS READY: Bowl up the loaded couscous, top with the lamb chops, and drizzle over the reserved pan juices. Well done, Chef! LAMB: Combine the balsamic glaze with 10ml [20ml]|#7DA0D7 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 rosemary, and the balsamic glaze. Remove from the pan with all the pan juices, season, and rest for 5 minutes. COUSCOUS & BEANS: Boil the kettle. Place the couscous and the edamame beans in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. JUST BEFORE SERVING: In a bowl with the couscous, add the tomato, the cucumber, the olives, a generous drizzle of olive oil, and season.
What should be prepared from my kitchen to make Balsamic Glazed Lamb Chop?
Balsamic Glaze, Couscous, Cucumber, Edamame Beans, Free-range Lamb Leg Chops, Pitted Kalamata Olives, Rosemary, Tomato
How many calories does Balsamic Glazed Lamb Chop have?
885 calories
How much fat content does Balsamic Glazed Lamb Chop have?
grams