Name: Peppered lamb chops with rhubarb and fetta couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: greek
Ingredients: 4 rhubarb stalks, trimmed, cut into 5cm lengths; Olive oil cooking spray; 14.40 gm honey; 8 lamb loin chops (see notes); 1 tsp finely ground peppercorn medley (see notes); 36.40 gm extra virgin olive oil; 375.00 ml couscous; 375.00 gm boiling water; 1/2 red onion, finely chopped; 125.00 ml fresh mint leaves, roughly torn; 125.00 ml chopped fresh coriander leaves; 100g feta, crumbled; 42.00 gm lemon juice

Peppered lamb chops with rhubarb and fetta couscous

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Whip up flavorful peppered lamb chops with rhubarb-feta couscous for a delicious midweek meal.

Ingredients:

4 rhubarb stalks, trimmed, cut into 5cm lengths
Olive oil cooking spray
14.40 gm honey
8 lamb loin chops (see notes)
1 tsp finely ground peppercorn medley (see notes)
375.00 ml couscous
375.00 gm boiling water
125.00 ml fresh mint leaves, roughly torn
125.00 ml chopped fresh coriander leaves
100g feta, crumbled
42.00 gm lemon juice

Instructions:

Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper, then spread rhubarb on it. Lightly spray with oil and drizzle with honey. Roast for 12 to 15 minutes until tender.
Season chops generously with freshly ground peppercorns. Heat half of the oil in a large frying pan over medium-high heat. Sear chops for 3 to 4 minutes per side for a perfect medium cook or to your preferred level of doneness.
In a heatproof bowl, combine couscous with boiling water. Cover and let sit for 5 minutes until water is absorbed. Fluff couscous with a fork to separate grains.
Combine the onion, mint, coriander, feta, lemon juice, roasted rhubarb, and remaining oil with the couscous. Gently mix together. Serve with lamb chops.

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