Lemon Cranberry Lamb

14 ingredients
6 steps

Ingredients

  • 6 lamb chops
  • 2 teaspoons chinese five-spice powder Chinese
  • salt
  • pepper
  • olive oil Bit of
  • 5/8 cup couscous
  • 5/8 cup stock boiling
  • 9/16 cup butter beans
  • 2 tablespoons peas cooked
  • 2 tablespoons lemon juice
  • 1 lemon
  • 1 lime
  • 1 tablespoon whole grain mustard
  • 2 tablespoons dried cranberries

Directions

  1. 1
    1. Season the chops with salt, pepper and five-spice.
  2. 2
    2. 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.
  3. 3
    3. Seal the lamb in a hot pan with the oil for a minute or two on each side.
  4. 4
    4. 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.
  5. 5
    5. Meanwhile, put the couscous into a bowl, pour over the stock and cover for 5 minutes. Add the butterbeans, peas, and lemon juice.
  6. 6
    6. 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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