- 8 lamb loin chops
- 2 tsp ground cumin
- 1 tsp ground coriander seed
- 2 Tbsp extra virgin olive oil
- juice of 1 lime
- salt flakes and freshly-milled black pepper
- 1 cup couscous
- 4 cloves garlic, minced
- 1 cup chicken stock
- 1 sprig rosemary, finely chopped
- 4 ripe tomatoes, chopped
- 1 red onion, finely chopped
- 1 tsp brown sugar
- 2 tsp Worcestershire sauce
- ½ bunch mint, finely chopped
1 Combine the chops, cumin, coriander, half the olive oil and lime juice in a bowl and set aside for 10 minutes. Season with salt and pepper, then cook on a hot barbecue grill for 4 minutes each side, until medium.
2 Meanwhile combine the couscous, half the garlic, chicken stock and rosemary in a small saucepan and mix well. Set over a low heat and cook, stirring often, until all the liquid has absorbed and the couscous is light and fluffy. Season with salt.
3 Mix the tomatoes, onion, remaining garlic, sugar and Worcestershire sauce in a small roasting pan and set over the barbecue grill. Cook, stirring often, for 7 minutes, until the tomatoes soften. Stir in the mint and season with salt and pepper.
4 Serve the chops on a bed of couscous, topped with the tomato mixture.