Cinnamon and Chilli Lamb Chops with Couscous Salad

A quick aromatic recipe using mostly store cupboard ingredients and ready in half an hour. Lamb chops or cutlets with a cinnamon and chilli rub and a light couscous salad.

Prep Time: 15 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 8 lean lamb cutlets or chops
  • 2 teaspoons ground cinnamon
  • ½ teaspoon dried chilli flakes
  • 2 teaspoon oil

  • For the Couscous salad:

  • 450g couscous
  • 50g butter
  • 600ml good, hot vegetable or chicken stock
  • 100g flaked almonds, toasted
  • 50g raisins
  • ½ cucumber, deseeded and diced
  • Large handful freshly chopped mint

Method

  1. In a shallow dish mix together the seasoning, cinnamon, chilli flakes and oil. Brush over the lamb on both sides.
  2. To prepare the couscous; put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
  3. Fluff up the couscous with a fork, and add the remaining couscous ingredients. Season, if required and set aside.
  4. Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.
  5. Serve the lamb with the couscous salad and houmous.