Lamb Chops with Spicy Cherry Tomatoes and Couscous
By cooking the cherry tomatoes in with the spices, a delicious sauce is created to go over the lamb chops and couscous.
Ingredients
2 Red onions, peeled and finely chopped
3 Garlic cloves, peeled and finely chopped
8 grams Farro cumin seeds, lightly toasted and coarsely ground
5 grams Farro coriander seeds, lightly toasted and coarsely ground
2 grams Farro sweet paprika
1 gram Farro ground cinnamon
1 gram Farro chilli flakes
15 grams Caster sugar
1 400 gram Tin of cherry tomatoes
300 grams Spinach
200 grams Feta, crumbled
200 grams Wholemeal couscous
900 grams Lamb shoulder chops (roughly 4)
Cooking Oil
Method
Heat 2 tablespoons of cooking oil in a frying pan over a low heat, then add the onion and 2 cloves of the garlic. Fry gently without browning for 5 mins
Add the spice mix and cook for a further 2 mins
Add the sugar, water and tomatoes, bring to the boil, then turn down the heat and simmer for 5 mins. Taste and season. Keep warm until ready to serve.
Bring a medium sized pot of salted water to the boil and blanch the spinach for 5 - 10 seconds until just wilted.
Refresh in cold water, drain and squeeze well. Roughly chop and set aside.
Put the couscous into a heatproof bowl, add one tablespoon of cooking oil, salt, pepper and enough boiling water to just cover the couscous. Quickly mix well, then cover, uncovering after 10 mins.
Carefully rake the couscous with a fork, breaking up any lumps, then recover and reserve until ready to serve.
Just before serving, add the spinach and feta to the couscous and mix well.
Crush the remaining garlic clove with a pinch of salt and mix with 1 tablespoon of cooking oil, and rub this all over the lamb chops.
Heat a frying pan over high heat and fry the chops for about 3-4 mins on each side
Serve the chops on the couscous with the sauce