Lamb Loin chops with Mediterranean Cous Cous

Lamb loin chops look like a small T-bone steak.  One side has the lamb loin and the other side has the fillet.  These chops are great for grilling and roasting.  Lamb loin chops are a very tender cut and they cook relatively quickly.

Ingredients – serves 4
4 lamb loin chops
1 tbsp olive oil
2 cloves garlic, diced fine
2 tbsp butter (mix together with the garlic and rosemary)
1 tsp fresh rosemary, finely chopped
Salt and Pepper to taste

Method
Remove the lamb loin chops from the refrigerator and allow to come to room temperature before cooking, about 20 minutes.
Heat the olive oil in a large frying pan until hot.  Add the lamb loin chops and cook on a medium heat for 3 minutes on each side.
Turn off the heat and place some of the garlic and rosemary butter on top of each chop and allow them to rest in the pan for 2 minutes.
Remove to a plate and rest for 5 minutes.
Place on top of the Mediterranean cous cous and drizzle with olive oil or a spoonful of minted yoghurt.

Cous Cous Salad – Serves 4

200g cous cous
200 ml vegetable stock or water
20g fresh flat leaf parsley or coriander, chopped
6 mint leaves
1 tbsp olive oil
100g cherry tomatoes, cut in half
200g cucumbers, deseeded and diced
2 spring onions, finely chopped
½ lemon or lime zested with 1 tablespoon lemon juice
100g feta cheese, crumbled
Salt and Pepper to taste

Method
Put the cous cous in a large heat proof bowl and pour over the hot stock/water. Cover the bowl with cling film and set aside for at least 15 minutes. When cool fluff with a fork.
Stir in the tomatoes, cucumber, spring onions and herbs, season with salt and pepper, add the lemon juice and zest, finally crumble in the feta cheese and mix well.
Set aside until the lamb loin chops are cooked.