INGREDIENTS:
500 g spring lamb chops
Knob of butter and 3 tbsp. vegetable oil
Sprig of rosemary and thyme
2 cloves garlic
1 pack 250 g giant cous cous
500 ml vegetable stock
Tbsp. anchovies
Tbsp. olive oil
1 lemon
1 pomegranate for garnish seeds removed.
Bunch parsley, mint, fennel, basil all chopped
2 pieces of oven roasted peppers chopped (readily available in jars and tins)
Small bunch cherry tomatoes, cut into ¼
500 g tub of Greek style yoghurt
2 tbsp. of tahini paste
2 tbsp. spicy miso paste or chilli sauce
Olive oil to drizzle
Young salad leaves to garnish.
METHOD:
1. Cook the couscous in a pan of vegetable stock for 6-8 minutes until tender (don’t overcook it – you want it a bit under so it can soak up the juices from the roasted peppers & tomatoes) allow it to absorb all the stock.
2. Place into a large bowl and add the chopped herbs, chopped anchovies, roasted Peppers and cherry tomatoes, and a handful of golden raisins if so desired. Season with salt and black pepper and a squeeze of lemon juice.
3. Mix the yoghurt with the miso and tahini and set aside in a bowl.
4. For the lamb, heat a large non-stick pan with 3 tbsp. of vegetable cooking oil until hot and place the chops 3 per person into the hot pan, place away from your hands as not to get splashed. sear on each side quickly for 2 mins each side to get a nice sear on the heat , season with salt and pepper and add the knob of butter, rosemary ,thyme and garlic and remove from the heat , spoon the butter herb mix over the lamb a few times to impart and season the meat with the herby flavours .
5. Remove onto a plate and rest for 5 minutes.
6. To plate spoon a large spoon of cous cous salad onto the plate and lay the lamb on top, drizzle with tahini yoghurt and finish with the pomegranate seeds and baby herbs
