Zingy Lamb Chops with Lemon, Mint & Parsley Couscous
Zingy Lamb Chops with Lemon, Mint & Parsley Couscous Fresh and vibrant and perfect for an easy weekend lunch, these lamb chops are quick and easy to make and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Cast iron skillet
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Fork
- Spoon
- Plastic wrap
- Refrigerator
- Plate
- Serving platter
Ingredients
- 4-8 lamb chops or cutlets
- 1-2 tbsp olive oil
- 1 lemon, juice & zest
- 2 cloves of garlic, minced
- ½-1 tsp dried mint
- 1-2 packets of Ainsley Lemon, Mint & Parsley Couscous
- 50-75g pitted black olives, halved or chopped
- large handful of parsley leaves, chopped
- handful of mint leaves, chopped
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