Cinnamon and Chilli Lamb Chops & CousCous Salad

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Cinnamon and Chilli Lamb Chops with Couscous Salad PostBring a flavoursome twist to the essential Easter lamb dish this year with this mouth watering Cinnamon and Chilli Lamb Chops recipe. Pairing the meat with a tasty side of couscous salad makes for a nutritious, sustainable meal all ready within half an hour. 

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

What you’ll need: 

  • 8 lean lamb cutlets or chops
  • Salt and freshly milled black pepper
  • 10ml/2tsp ground cinnamon
  • 2.5ml/½tsp dried chilli flakes
  • 10ml/2tsp oil

For the Couscous salad:

  • 450g/1lb couscous
  • 50g/2oz butter
  • 600ml/1pint good, hot vegetable or chicken stock
  • 100g/4oz flaked almonds, toasted
  • 50g/2oz raisins
  • ½ cucumber, deseeded and diced
  • Large handful freshly chopped mint

What to do: 

  • In a shallow dish mix together the seasoning, cinnamon, chilli flakes and oil.
  • To prepare the couscous; put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
  • Fluff up the couscous with a fork, and add the remaining couscous ingredients. Season, if required and set aside.
  • Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.
  • Serve the lamb with the couscous salad and houmous.

Recipe by Aaron Craze 

 Click here to check out our review on the family-friendly Natural Retreat holiday 

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