Ingredients 2 loin chops
1 tbs ground cumin
1 tbs ground coriander
½ cup of cous cous
½ cup chicken stock
1 tsp crushed garlic
½ tomato, diced
¼ red onion, diced
Pepper & salt
Coat the lamb chops with the coriander and cumin and allow them to sit.
Sauté the onion, tomato, garlic and rosemary in a saucepan. When they are soft add the cous cous.
On a low heat add the chicken stock and using a fork stir the cous cous until the stock has evaporated.
In a fry pan, cook the lamb chops. Start by holding the chops on their side so the rind and tail crisp up.
Cook the chops for about 2 mins on each side if you like your meat a little pink on the inside. (Cook longer on each side if you prefer well done).
Squeeze some lime juice onto the chops as they cook.
Serve the lamb on a bed of cous cous and season with pepper & salt.
Bliss, We enjoyed this recipe thank you, that I made this evening, but in the title of the recipe is a mention of sultanas, but these are NOT mentioned in the list of ingredients nor in the method! I also think it should say: Makes: 1 serving, not 1 servings.