Mediterranean Style Lamb

SERVES 3-4 | 15 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

4 lean lamb shoulder chops
1 tsp oregano
2 courgettes, sliced thinly
1 cup pearl or Israeli couscous
4 tomatoes, diced
200g green beans, blanched
1 cup fresh mint, chopped
100g feta cheese, crumbled
2 tsp lemon zest
2 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper to taste

METHOD

Preheat a barbeque to medium heat.

Depending on their thickness, place the chops onto the barbeque and cook for 4-5 minutes on each side. Sprinkle them with the oregano. 

Add the courgette to the barbeque, cooking for 1 minute on each side to grill.

Cook the couscous as per packet instructions. Cool to room temperature.

Add the courgettes, tomatoes, beans, mint, feta, zest, oil and lemon juice to the couscous, combining well.

Serve the salad on a platter topped with the chops. Sprinkle with a little pepper and salt if needed.

Recipe and image thanks to recipes.co.nz

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