Barbecued Lamb Chops with Pesto and Cous Cous Salad
A healthy, filling dish from Australian Lamb that can be easily adapted to suit different tastes and preferences.
- 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
- Heat a lightly oiled char-grill or barbecue over medium-high heat. Season chops and cook for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
- Meanwhile, place couscous and 1 cup (250ml) boiling water in a medium saucepan over high heat. Cover. Bring to the boil. Reduce heat to low and simmer for 8 minutes or until tender and liquid has absorbed. Remove lid. Stand for 2 minutes.
- Set aside to cool slightly in a large bowl. Once cool, add carrots, spinach, currants, lemon zest, juice and oil. Season and toss to coat. Top salad with ricotta and sprinkle with parsley leaves.
- Serve chops with pesto, cous cous salad and lemon wedges.
- Lamb cutlets, loin chops or rump steaks would also work well in this recipe.
- Use feta or goats cheese instead of ricotta, mint or coriander instead of parsley.
- Brown rice, cauliflower rice or quinoa would be good substitutes for cous cous.