Lamb Chop & Minty Peas

Name: Lamb Chop & Minty Peas
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: Couscous; Cucumber; Danish-style Feta; Free-range Lamb Leg Chops; Fresh Mint; Lemon Juice; Low Fat Plain Yoghurt; Peas

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

with cucumber & couscous

4.8

38 reviews

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

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!

Download the Recipe

Serves 2

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!

Download the Recipe

Serves 3

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!

Download the Recipe

Serves 4

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lamb Chop & Minty Peas?

The preparation time for Lamb Chop & Minty Peas with cucumber & couscous is between 20 and 25 minutes.

What is the total time required to make Lamb Chop & Minty Peas with cucumber & couscous?

The total time required to make Lamb Chop & Minty Peas with cucumber & couscous is between 20 and 25 minutes.

How many servings does Lamb Chop & Minty Peas provide?

4 servings

What are the main ingredients in Lamb Chop & Minty Peas?

Couscous, Cucumber, Danish-style Feta, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Low Fat Plain Yoghurt, Peas

What is the nutritional information of Lamb Chop & Minty Peas?

Calories: 931, Carbs: 60 grams, Fat: grams, Protein: 46.5 grams, Sugar: 7.9 grams, Salt: 382 grams

How do I prepare Lamb Chop & Minty Peas?

TIME TO EAT: Plate up the loaded couscous, side with the lamb, and finish off with dollops of lemony yoghurt. Enjoy, Chef! 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. 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. 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.