Lemon Cranberry Lamb Recipe

Name: Lemon Cranberry Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Season the chops with salt, pepper and five-spice.
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. Seal the lamb in a hot pan with the oil for a minute or two on each side.
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. 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. Gently heat the juice mixture, adding in the cranberries towards the end. Pour over the chops and serve with the butterbean couscous.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 lamb chops, 2 teaspoons chinese five-spice powder Chinese, salt, pepper, and more.

Yes, Lemon Cranberry Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Cranberry Lamb

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