Couscous Crusted Lamb Chops Recipe
with apricot mint chutney
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Ingredients
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Lamb Chops
Apricot Mint Chutney
Method
Preparing the Couscous
- 1
- 2
Season the Couscous
Mix in the chopped parsley, salt, and paprika into the fluffed couscous. Set aside to cool slightly.
Preparing the Lamb Chops
- 3
Season the Lamb Chops
Rub the lamb chops with olive oil, salt, and black pepper. Let them marinate for at least 15 minutes.
- 4
Crust the Lamb Chops
Preheat your oven to 400°F (200°C). Take the seasoned lamb chops and press each chop into the prepared couscous, coating both sides well.
- 5
Bake the Lamb Chops
Place the couscous-crusted lamb chops on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the lamb is cooked to your desired doneness.
Preparing the Apricot Mint Chutney
- 6
Combine Ingredients
In a small bowl, combine chopped dried apricots, fresh mint leaves, honey, white wine vinegar, grated ginger, and salt. Mix well.
- 7
Chill the Chutney
Let the chutney sit for at least 10 minutes before serving to allow the flavors to meld.
Serving
- 8
Plate the Dish
Serve the couscous-crusted lamb chops hot, accompanied by a generous spoonful of apricot mint chutney on the side.
