Caramelised roast chops and couscous with cashews recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 600 calories / serving
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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 caramelise. 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

See more Sunday Roast recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 8 lamb chops, french trimmed
  • 1tbsp red wine
  • 1tbsp of greek yogurt
  • juice of small lime
  • 2 garlic cloves, minced
  • sprig of rosemary
  • 1tsp oregano
  • sea salt
  • freshly ground pepper
  • 15ml olive oil
  • 200g couscous
  • 500ml quality vegetable stock
  • 2tbsp parmesan, grated
  • 20g butter
  • 100g cashew nuts
  • Energy 2510kj 600kcal 20%
  • Fat 34g 49%
  • Saturates 12g 62%
  • Sugars 0g 0%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 30.1g Protein 40.7g Fibre 1.2g


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