Barbecued lamb chops with pesto & cous cous salad recipe | Australian Lamb - Recipes, Cooking Tips a
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Ingredients
- 2 lamb forequarter chops (approx 225g each), fat trimmed
- 125g (3/4 cup) pearl cous cous
- ½ bunch baby carrots, peeled, cut into ribbons
- 30g baby spinach leaves
- 1 ½ tbsp currants
- Zest and juice of ½ lemon, +extra wedges, to serve
- 1 tbsp olive oil
- 50g fresh ricotta cheese
- Parsley leaves, pre-made pesto, to serve
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