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Lamb with eggplant and capsicum couscous
Lamb with eggplant and capsicum couscous
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Middle Eastern lamb chops with couscous and eggplant for a speedy and delicious meal.
Ingredients:
  • 500g Lebanese eggplant, thinly sliced lengthways
  • 1 large red capsicum, quartered
  • 36.40 gm olive oil
  • 8 lamb midloin chops
  • Salt & freshly ground pepper
  • 180ml chicken stock
  • 180ml water
  • 300g couscous
  • 1 bunch coriander, leaves picked, roughly chopped
  • 1 lemon, rind finely grated, juiced
  • 1 garlic clove, crushed
  • 300g Greek-style natural yoghurt
Instructions:
  • Preheat the barbeque plate to medium-high heat. Coat the eggplant and capsicum with 1 tablespoon of oil. Brush the lamb chops with 1 teaspoon of the remaining oil. Grill the eggplant for 1-2 minutes on each side until tender. Transfer to a plate. Grill the capsicum for 4 minutes on each side until the skin blackens. Place it in a plastic bag and set aside.
  • In a saucepan, combine stock and water and bring to a simmer. Remove from heat and stir in couscous, then cover and set aside for 3-5 minutes until liquid is absorbed. Fluff the grains with a fork. Next, peel capsicum skin, slice into thin strips, and roughly chop eggplant. Mix in capsicum, eggplant, coriander, lemon zest and juice, garlic, and remaining oil with the couscous. Stir well to combine, then season generously. Transfer to a large bowl and enjoy!
  • Season the succulent lamb generously with a sprinkle of salt and pepper. Place on a sizzling barbeque plate and grill for 3 minutes on each side or until perfectly cooked. Allow it to rest for 5 minutes before devouring.
  • Plate the chops and couscous mixture evenly among serving plates. Garnish each plate with a dollop of yogurt, additional lemon rind, and cracked black pepper. Serve immediately.

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