Chilli ginger lamb chops with couscous
I found a similar recipe online a couple years ago and have adapted it to my liking. There were sensational a real plate full of flavours.
Ingredients for lamb chops & marinade
- 5 garlic cloves crushed
- 2″ piece of ginger grated
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tps chilli powder
- 1 tsp cumin powder
- lamb chops, we used 2 each so 4 nice chops
Ingredients for the Couscous
- 200 gm couscous
- 400 ml chicken stock ideally fresh but cube is ok
- large red onion
- 1 red pepper
- Extra virgin olive oil
- chopped coriander or mint
Mix all the marinade ingredients together and pour over the chops. Pop in the fridge for 4 to 24 hours but an afternoon gives fabulous results. Fire up your BBQ to 180c. I used my Kamado Joe junior which is perfect when cooking smaller meals. First I popped the onion and pepper into a cast pan with a little;e olive oil and cooked until softened. Then made the Couscous, We use chicken stock so extra special. Once the peppers and onions are done just stir into the Couscous and add extra virgin olive oil and chopped mint or coriander too.
Then whilst the flavours are mingling I popped the lamb on, This only takes 5-10 minutes to reach a perfect 55c pink on the inside and crispy outside. Serve on a platter for an amazing feast that looks, smells and tastes amazing.
This amount of Couscous serves 4 so we have it cold the next day for even richer flavours.
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.