True Love - - IN THE KITCHEN -


400 g Lamb rib chops 2T Harissa spice Salt and black pep­per to taste

1/2 cup plain yo­ghurt Olive oil

1/2 cup basil pesto

1 cup cous­cous

1 cube chicken stock black pep­per Hand­ful co­rian­der, finely chopped

1 cup dried cher­ries 1 Sea­son the chops with salt and black pep­per. In a large bowl, add Harissa spice, yo­ghurt and 4 spoons of olive oil. Add the lamb and mar­i­nate for 30 min­utes. 2 Mean­while, pour cous­cous in a heat­proof dish, crum­ble the stock cube, add black pep­per into the bowl and mix us­ing the fork to blend. Pour boil­ing wa­ter just to cover the grains and leave un­til grains have dou­bled in vol­ume. Stir us­ing a fork, to sep­a­rate the cous­cous. 3 Com­bine co­rian­der and dried cher­ries. Set aside. Heat the pan, add a lit­tle olive oil and grill lambs for about 15 min on each side. Re­move and keep warm. Pour pesto and more olive oil, stir to heat through. Re­move and keep aside. Serve the lamb with cous­cous and basil pesto driz­zle.

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