You may also like
Categories:
lamb chops chinese five salt pepper olive oil couscous stock boiling butter beans peas cooked lemon juice lemon lime whole-grain mustard cranberries
Viewed: 171 - Published at: 6 years agoIngredients
- 6 lamb chops
- 2 teaspoons chinese five-spice powder Chinese
- salt
- pepper
- olive oil Bit of
- 5/8 cup couscous
- 5/8 cup stock boiling
- 9/16 cup butter beans
- 2 tablespoons peas cooked
- 2 tablespoons lemon juice
- 1 lemon
- 1 lime
- 1 tablespoon whole grain mustard
- 2 tablespoons dried cranberries
Method
- 1. Season the chops with salt, pepper and five-spice.
- 2. Mix the juice, zest and mustard in a bowl and sit the chops in it for 10 minutes. Shake off the excess and set the bowl aside.
- 3. Seal the lamb in a hot pan with the oil for a minute or two on each side.
- 4. Transfer the lamb to a baking tray and roast at 190 degrees C for 10-20 minutes, depending on how well done you like it.
- 5. Meanwhile, put the couscous into a bowl, pour over the stock and cover for 5 minutes. Add the butterbeans, peas, and lemon juice.
- 6. Gently heat the juice mixture, adding in the cranberries towards the end. Pour over the chops and serve with the butterbean couscous.
