Moroccan-style Lamb with Couscous
Lamb mid loin chops are the perfect base to a soft pearl couscous salad, topped with dried cranberries, juicy orange, pistachios and fresh mint.
Ingredients
- 8 lamb mid loin chops
- 1 tbs extra virgin olive oil
- 1/3 cup Moroccan Spice Blend
- 2 cups pearl couscous
- 1 orange
- 1/4 bunch mint, leaves picked
- 1/2 cup dried cranberries, chopped
- 1/2 cup unsalted pistachio kernels, chopped
Method
- Place lamb on a large plate. Drizzle ½ tbs oil over lamb, then sprinkle with spice blend, turning to coat all over.
- Preheat a chargrill or barbecue grill to medium-high. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes.
- Meanwhile, cook couscous according to packet instructions. Drain, then refresh under cold water. Transfer to a bowl. Segment orange and squeeze membrane to extract orange juice. Coarsely chop half of the mint. Add orange segments, chopped mint, cranberries and half of the pistachios to couscous. Stir to combine. Combine orange juice and remaining oil in a small bowl. Season with salt and pepper.
- Spoon couscous onto plates. Top with lamb, remaining mint and remaining pistachios. Drizzle with dressing. Serve.
