Lamb Centreloin Chops with Harissa Cous Cous
- 8 centreloin chops
- 100g couscous
- 2 spring onions, finely sliced
- 1 tbsp. roughly chopped mint
- 70g cherry tomato, diced
- 100ml hot vegetable stock
- ½ tsp harissa paste
- 1 tsp olive oil
- ½ lemon , Juice & zest
- Salt
- Pepper
- Tip couscous into a heatproof bowl. Add the spring onions and cherry tomatoes.
- Mix the vegetable stock with the harissa and pour over the cous cous.
- Stir and cover with a plate.
- Leave for 10 minutes, then pour over the olive oil, mint and lemon juice stir through, season as desired and set aside.
- Heat 1 tablespoon olive oil in a large frying pan. Add the lamb loin chops and fry over a medium heat for 10-12 minutes turning regularly. Remove from the heat and leave to rest covered with tin foil for 2-3 minutes.
- Serve and enjoy!
