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Grilled Lamb Chops with Apricot Couscous

Grilled Lamb Chops, marinated with garlic chili, served with fluffy herb Couscous and sweet Apricot.

369 Reviews

40

Cooking Time

2 People

Serving Size

Meat

Protein

469

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking

What you'll need

Oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Fork | Cooking pan

Cooking Instructions

Ingredients

Step 5 : Sear the Tomatoes and Lemon

In a separate pan heated over medium-high, char the cherry tomatoes until they soften and develop a slightly blackened exterior for 2-3 minutes. Also, sear lemon halves cut side down, until they are nicely charred.

400 g Lamb Chop
20 g Garlic Chili Paste
320 ml Water
2 units Vegetable Cube
150 g Couscous
40 g Dried Apricot
7 g Fresh Parsley
5 g Mint Leaves
80 g Red Cherry Tomato
40 g Baby Rocket Leaves
10 g Butter
4 g Pine Nuts
85 g Fresh Lemon

Allergens

Nuts, Gluten, Dairy

Step 1 : Marinate the Lamb Chops

In a bowl, thoroughly mix garlic chili paste (spicy), a pinch of salt, and black pepper with a drizzle of olive oil. Add lamb chops to this marinade, ensuring they're well-coated, and allow them to sit for 10-15 minutes.

Nutritional Information

Energy (kJ/kcal)    

469

Protein (g)    

24

Carbohydrates (g)    

40

Fibers (g)    

4

Sugar

7

Fats (g)

25

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Lamb Chops

Heat a pan over medium heat with oil. Once hot, lay the marinated lamb chops in the pan. Cook each side for 4-6 minutes depending on your preference for doneness.

Step 2 : Prep the Ingredients

Bring a pot of water to boil. Stir in a vegetable cube, then add couscous. Switch off the heat after adding couscous, cover the pot, and steam for 5-7 minutes. Thinly slice the apricot, and finely chop parsley and mint. Squeeze juice from half a lemon.

Step 4 : Final Touches

Fluff the couscous with a fork, and stir in butter. Season with salt and pepper. Garnish the couscous with the sliced apricot, chopped parsley, and mint, and mix well.

Step 6 : Serve and Enjoy!

Lay down a bed of rocket leaves on each plate. Spoon over the couscous, then apricots and herbs. Arrange the grilled lamb chops, then charred cherry tomatoes and charred lemon.

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