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Ingredients
- 4-6 lamb chops
- 2 tsp Chinese five-spice
- Salt n pepper
- Bit of olive oil
- 100g couscous
- 150ml boiling stock
- 100g butterbeans
- 2 tbsp cooked peas
- 2 tbsp lemon juice
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 1 tbsp wholegrain mustard
- 2 tbsp dried cranberries
Directions
- Season the chops with salt, pepper and five-spice.
- Mix the juice, zest and mustard in a bowl and sit the chops in it for 10 minutes. Shake off the excess and set the bowl aside.
- Seal the lamb in a hot pan with the oil for a minute or two on each side.
- Transfer the lamb to a baking tray and roast at 190 degrees C for 10-20 minutes, depending on how well done you like it.
- Meanwhile, put the couscous into a bowl, pour over the stock and cover for 5 minutes. Add the butterbeans, peas, and lemon juice.
- Gently heat the juice mixture, adding in the cranberries towards the end. Pour over the chops and serve with the butterbean couscous.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 223 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 254mg | 11% |
| Potassium 154mg | 4% |
| Total Carbs 46.8g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.49g | 4% |
| Protein 7.5g | 12% |
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