Quick and easy, these lamb chops with couscous and eggplant have Middle Eastern flair.
Ingredients
- 500g Lebanese eggplant, thinly sliced lengthways
- 1 large red capsicum, quartered
- 2 tablespoons olive oil
- 8 lamb midloin chops
- Salt & freshly ground pepper
- 3/4 cup (180ml) Massel chicken style liquid stock
- 3/4 cup (180ml) water
- 1 1/2 cups (300g) couscous
- 1 bunch coriander, leaves picked, roughly chopped
- 1 lemon, rind finely grated, juiced
- 1 garlic clove, crushed
- 300g Greek-style natural yoghurt
Method
- Step 1Preheat a barbeque plate on medium-high. Toss eggplant and capsicum in 1 tablespoon of the oil. Brush the lamb chops with 1 teaspoon of the remaining oil. Cook eggplant on grill for 1-2 minutes each side or until tender. Transfer to a plate. Add capsicum and cook for 4 minutes each side or until skin blackens. Transfer to a plastic bag and set aside.
- Step 2Place stock and water in a saucepan. Bring to a simmer. Remove from heat and stir in couscous. Cover and set aside for 3-5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Transfer to a large bowl. Peel the skin from the capsicum and cut into short thin strips. Roughly chop the eggplant. Add the capsicum, eggplant, coriander, lemon rind and juice, garlic and remaining oil to the couscous. Stir until well combined. Season well.
- Step 3Season lamb with salt and pepper. Add to barbeque plate and cook for 3 minutes each side or until cooked. Set aside for 5 minutes to rest.
- Step 4Divide the chops and couscous mixture among serving plates. Top with a dollop of yoghurt, extra grated lemon rind and cracked black pepper. Serve.
- Low carb
Nutrition
3393 kj
Energy
37g
Fat Total
14g
Saturated Fat
8g
Fibre
44g
Protein
95mg
Cholesterol
326.68mg
Sodium
15g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Louise Lister
- Publication: Fresh Living
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