Lamb chops with herby yogurt and couscous
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Lamb chops with herby yogurt and couscous
When you’re short on time, marinating meat at room temperature speeds up the process, locking in the flavour. If you’re marinating for more than 30 minutes, always use the fridge
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
576Kcal
Fat
27gr
Saturates
10gr
Carbs
38gr
Sugars
8gr
Fibre
2gr
Protein
44gr
Salt
0.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 350g fat-free natural Greek yogurt
- juice of 1 lemon and the zest of 1⁄2, plus wedges to serve
- 1 tsp ground cumin
- 3 garlic cloves, finely grated
- 4 thin cut lamb chops (1⁄2 x 425g pack)
- 80g dried couscous
- a large handful fresh parsley
- a large handful fresh mint
- 2 anchovy fillets in oil, drained
- 1 tbsp olive oil, plus 1 tsp
- 100g mixed leaf salad
Step by step
- Combine 150g of the yogurt with half the lemon juice, the cumin and two-thirds of the garlic in a bowl. Season the lamb chops well and coat in the mixture. Marinate at room temperature for 15 minutes.
- Meanwhile, place the couscous in a heatproof bowl, stir in 160ml just-boiled water, cover with a plate and set aside for at least 5 minutes.
- Add the herbs to a mini processor with the anchovies and pulse to break down. Add the lemon zest and the remaining yogurt, lemon juice and garlic, then drizzle in 1 tablespoon of olive oil. Blitz until saucy, adding a splash of water if needed. Season to taste.
- Heat 1 teaspoon of oil in a non-stick frying pan. Wipe the marinade off the chops and add to the hot pan, fat-side down. Cook for 1 minute on a medium- high heat until the fat is golden and has rendered slightly. Flip and cook for 11⁄2-2 minutes on each side. Remove from the pan and leave to rest.
- Fluff up the couscous and season. Divide between two plates, top with the chops and drizzle with the sauce. Serve with the salad leaves and lemon wedges.
