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!
Serving guide
Choose your portion size.
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
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
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
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R255.95
for 4 servings · R63.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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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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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Pea, Yoghurt
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?
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. 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! 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.
What should be prepared from my kitchen to make Lamb Chop & Minty Peas?
Couscous, Cucumber, Feta, Free-range Lamb Leg Chops, Fresh Mint, Lemon Juice, Pea, Yoghurt
How many calories does Lamb Chop & Minty Peas have?
931 calories
How much fat content does Lamb Chop & Minty Peas have?
grams