Lamb Chops on Egyptian Dukkah Couscous
Combine the olive oil and Lamb Rub and massage into the loin chops before
leaving to marinade for at least 1 hour.
Preheat a griddle pan until almost smoking and sear the lamb on all sides, especially on the fatty edge until nicely browned but still pink in the middle.
Remove from the pan and leave to rest for 4 minutes before seasoning well with salt and pepper and serving.
Sauté the onions in ½ the olive oil until translucent. Add the garlic and Moroccan Rub and cook for 2 minutes allowing all the flavours to pick up.
Add the couscous and stir to incorporate all the flavours. Add the chicken stock, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes. Remove the lid and fluff up the couscous using a fork to separate the granules. Dress with more olive oil and lemon juice.
Stir through the dukkah and season with salt and pepper.
Just before serving stir through the parsley.
Serves 4
Wine suggestions
Newton Johnson Syrah Mourvedré - A full-bodied red with spicy flavours. This iron fist in a velvet glove stands up to the rich, almost gamey flavours of the lamb and herbs. A fine pairing to be slowly savoured.
Ingredients
- Lamb chops
- 12 lamb loin chops
- 3 tbsp NoMU Lamb Rub
- 60 ml extra virgin olive oil
- NoMU Just Salt
- NoMU Just Pepper
- Couscous
- 1 onion finely chopped
- 125 ml extra virgin olive oil
- 1 garlic clove finely chopped
- 2 tbsp NoMU Moroccan Rub
- 2 cups couscous
- 3 cups prepared NoMU Chicken Stock, heated
- Juice of 2 lemons
- ½ tin NoMU Egyptian Dukkah
- NoMU Just Salt
- NoMU Just Pepper
- Handful of roughly chopped
- Italian parsley and/or coriander
