Preheat the oven to 160 C. In a bowl, mix together the wine, yogurt, lime juice, garlic, rosemary, oregano and seasoning. Add the lamb chops, cover with the mixture and marinate in the fridge for an hour.
In a pan, heat the oil over a moderate heat and seal the chops for two minutes on each side to caramelize. Place in the oven and cook for twenty minutes in a roasting tin.
In a saucepan, add the stock, season and simmer. Add the couscous, stirring continuously, remove from the heat and allow the couscous to absorb the stock for 10 minutes. Drain any excess stock, fluff the couscous and add the butter and parmesan and blend in.
Add the cashew nuts to the lamb roasting tin in the oven for the final five minutes of cooking. Arrange the couscous on a plate or bowl, top with the chops and cashew nuts
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