Greek Lamb Chops

Name: Greek Lamb Chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: South African
Ingredients: 1 kg lamb chops; 40 ml or 8 tbsp oil; 15 ml or 1 tbsp fresh thyme; 15 ml or 1 tbsp Robertsons Paprika; 40 ml or 3 tbsp Robertsons Steak & Chops; 1 large lemon; 500 ml or 2 cups wholewheat couscous; 1 Knorr Vegetable Stock Pot; 100 ml or 20 tsp olive oil; 90 ml or 6 tbsp lemon juice; salt and pepper, to taste; 1 cucumber, halved lengthwise and sliced; 250 ml or 1 cup Rosa cocktail tomato, halved; 170 g olives, drained and sliced; 2 large spring onion, chopped; 30 g parsley bunch, chopped; 125 ml or cup feta cheese

4 People
35 min.
easy

Perfectly grilled Greek-style lamb chops served with a fresh, crunchy wholewheat couscous salad packed with bright Mediterranean flavours.

Ingredients

Chops:

1 kg lamb chops
40 ml or 8 tbsp oil
15 ml or 1 tbsp fresh thyme
15 ml or 1 tbsp Robertsons Paprika
40 ml or 3 tbsp Robertsons Steak & Chops
1 large lemon

Wholewheat Couscous

500 ml or 2 cups wholewheat couscous
1 Knorr Vegetable Stock Pot

Dressing:

100 ml or 20 tsp olive oil
90 ml or 6 tbsp lemon juice
salt and pepper, to taste

Salad:

1 cucumber, halved lengthwise and sliced
250 ml or 1 cup Rosa cocktail tomato, halved
170 g olives, drained and sliced
2 large spring onion, chopped
30 g parsley bunch, chopped
125 ml or cup feta cheese

Cooking Method

Chops:

Prepare braai coals.
In a bowl add the lamb and all the ingredients and let the meat marinade for two hours or overnight.
When meat has marinaded sufficiently, place the chops on the grill for 8-12 minutes (or until desired) depending on the size of the chop, If smaller grill for 6 minutes or so. When done put them a side, let them rest and and drizzle the chops with a bit of lemon juice.
Serve and enjoy.

Wholewheat Couscous:

Bring water to boil in a kettle. Stir in a little bit of oil, stock pot and couscous, let it stand and cover with plastic wrap until absorbed for 8minutes. Let loose with a fork and transfer to a larger bowl and let it cool completely.
Mix in all the dressing ingredients. Add cucumber, tomatoes, olives and spring onion to couscous; stir in the dressing. Serve immediately or cold.