- 2 Warilba lamb forequarter chops (approx 225g each), fat trimmed
- 125g (3/4 cup) pearl couscous
- 1/2 bunch baby carrots, peeled, cut into ribbons
- 30g baby spinach leaves
- 1 1/2 tbsp currants
- Zest and juice of 1/2 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. 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, couscous 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 couscous.
Recipe and image sourced from Meat and Livestock Australia.