Lamb chops, ras al hanout tomatoes, cous cous and elderflower yoghurt

Lamb chops, ras al hanout tomatoes, cous cous and elderflower yoghurt

Lamb chops, ras al hanout tomatoes, cous cous and elderflower yoghurt

Sat, Aug 21, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 200g cous cous
  • 300ml hot chicken stock
  • 2 strips of lemon peel
  • 1 stick or pinch of cinnamon
  • Salt and black pepper
  • 8 lamb chops
  • 4tbsp olive oil
  • 1 packet (250g) mixed baby tomatoes
  • Juice of 1 orange
  • 1tsp ras al hanout (or ground cumin if you don’t have it)
  • 200ml natural yoghurt
  • 2tbsp elderflower cordial

Method

1 Put the cous cous in a bowl with the chicken stock, lemon, cinnamon and seasoning, be generous with the pepper.

2 Cover with some clingfilm and allow to steam for 10 minutes before loosening it up with a fork.

3 Season the chops, then place them on a hot barbecue for six or seven minutes on each side, until they become charred and crisp.

4 Meanwhile, heat the olive oil and add the tomatoes, orange juice and ras al hanout. Season and warm through until the tomatoes start to soften.

5 Mix the yoghurt with the elderflower. 

6 Spoon the cous cous onto a platter. Place the chops and tomatoes on top.   

7 The juices from the tomatoes should season and moisten the cous cous. Serve the elderflower yoghurt on the side.