Roast Lamb Chops

Try this delicious fuss-free and super tasty meal, that the family will want you to make again, and again.

  1. Heat the oven to 180◦C
  2. Season the lamb chops, place on an oven tray and roast until cooked and crispy (about 35 minutes). If you like them less crispy take them out a little sooner.
  3. When the lamb has about 15 minutes to go, thinly slice the pears and brussel sprouts.
  4. Heat a little oil in a pan and cook the pears and brussel sprouts on medium. Season. Turn as they cook trying not to break them up.
  5. Prepare the couscous as per the instructions on the packet.
  6. Then in a kitchen whizz or by hand finely chop parmesan, mint, and hazelnuts, sun dried tomatoes and mix with 100ml of olive oil. Add a little bit of water if the mixture needs help to blend.
  7. When the couscous is ready, fold the mint and parmesan mixture through it, along with the pears and brussel sprouts.
  8. The lamb chops can be served on the couscous either whole or with the meat removed from the bone.
  9. Add a little shaved parmesan and mint leaves to garnish.
Meal Type:
Prep Time:
15 mins
Cooking Time:
40 mins


600g lamb shoulder chops

2 pears

1 bag brussel sprouts

300g San Remo Couscous

40g Ornelle Parmesan, shaved

3/4 cup mint leaves

35g Pams Hazelnuts

5 sundried tomatoes

Salt and pepper

Olive oil