Roast Lamb Chops
Try this delicious fuss-free and super tasty meal is full of flavour, that you may be asked to make again... and again. Roasting lamb chops is really fuss-free and super tasty, elevated with the delicious combo of seared Brussels sprouts and in-season pears. If you love these lamb chops, you will also enjoy a succulent roast leg of lamb as a hearty family meal.
Ingredients
Method
- 600g lamb shoulder chops
- 2 pears
- 1 bag Brussels sprouts
- 300g Couscous
- 40g shaved parmesan
- 3/4 cup mint leaves
- 35g Hazelnuts
- 5 sundried tomatoes
- Salt and pepper
- Olive oil
- Heat the oven to 180◦C
- 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.
- When the lamb has about 15 minutes to go, thinly slice the pears and brussels sprouts.
- Heat a little oil in a pan and cook the pears and brussels sprouts on medium. Season. Turn as they cook trying not to break them up.
- Prepare the couscous as per the instructions on the packet.
- 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.
- When the couscous is ready, fold the mint and parmesan mixture through it, along with the pears and brussels sprouts.
To serve
The lamb chops can be served on the couscous either whole or with the meat removed from the bone.
Add a little shaved parmesan and mint leaves to garnish.