Lamb chops with chermoula and giant couscous

Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with...

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Lamb chops with chermoula and giant couscous

Treat yourself to a springtime lamb chop dinner. This giant couscous salad is packed with sun-dried tomatoes and olives, topped with charred tenderstem broccoli and tender chops and finished with herby chermoula sauce.

Ingredients :
  • 200g giant couscous
  • 500g chicken stock, hot
  • 4 lamb chops
  • 120g tenderstem broccoli
  • ¼ red onion, very finely sliced
  • 50g sun-dried tomatoes, chopped
  • 50g pitted black olives, roughly chopped
  • 1 tbsp pine nuts, toasted in a dry pan until golden
  • ¼ bunch coriander
  • ¼ bunch parsley
  • 1 garlic clove
  • ½ green chilli, deseeded
  • ½ preserved lemon, pips discarded
  • 2 tbsp olive oil, plus extra if needed
  • Pinch hot paprika
  • Pinch ground cumin
  • Squeeze lemon juice
Directions :

  1. Toast the giant couscous in a hot dry pan for a minute until golden, then pour in the hot stock and simmer for 10 minutes until tender. Drain and leave to cool. Meanwhile, make the chermoula by whizzing all the ingredients together in a small food processor – add more oil if needed to create a thick dressing. Season to taste with salt.

  2. Season the chops (see Tips) with salt and pepper and set a frying pan over a high heat. Once smoking hot, use a pair of tongs to hold the lamb chops on their fatty edge in the pan for a few minutes to render out the fat and get a crisp, golden edge. Flip them flat and cook for 2-3 minutes on each side (depending on thickness) for medium. Remove from the pan and leave to rest while you finish the salad.

  3. Char the broccoli in the same hot pan for 2-4 minutes, turning with tongs to coat it in the rendered lamb fat, until the stems are tender and the tops are starting to blacken and char.

  4. Stir the onion, sun-dried tomatoes, olives and two thirds of the chermoula into the couscous. Transfer to a serving platter, then top with the charred broccoli and lamb chops. Drizzle over the remaining chermoula dressing and finish with a sprinkling of toasted pine nuts.

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