Grilled lamb chops with Mediterranean couscous

• porsi: 4

Bahan-bahan

8 lamb chops 120ml olive oil, plus extra to drizzle 60ml balsamic vinegar 2 garlic doves, crushed 1 tbsp fresh rosemary, chopped 1 tbsp honey 2 tsp Dijon mustard Salt and black pepper For the couscous: 2 large red onions, chopped into chunks 1 red pepper, chopped into chunks 1 yellow pepper, chopped into chunks 1 head of gariic, divided into doves 1 courgette, chopped into chunks 1 aubergine, chopped into chunks 2 green chillies, deseeded and chopped into chunks 250g couscous 1 tsp ground cumin 1 tsp ground coriander Juice and zest of 1 lemon 350ml hot chicken stock Salt and black pepper

Petunjuk

1 Place lamb chops in a shallow baking dish. Whisk together oil, vinegar, garlic, rosemary, honey, mustard, salt and pepper, then pour over the chops and toss to coat. Cover and refrigerate for at least one hour.

2 Heat the oven to 200C/180°Cfan/gas mark 6. Combine the onions, peppers, garlic, courgette, aubergine and chillies in an ovenproof dish with a drizzle of olive oil and roast for 25-30 minutes.

3 In a heatproof bowl, combine the couscous with the cumin, coriander, lemon juice and zest and hot stock. Cover with clingfilm for five minutes.

4 Fluff the couscous with a fork and add the roasted vegetables and garlic. Season well and stir to combine.

5 Meanwhile, preheat the grill to a medium-high heat. Grill the lamb chops for about five minutes per side until browned but still pink on the inside, and serve with the roasted vegetable couscous.