Lemon Lamb With Carrot Couscous Recipe

Name: Lemon Lamb With Carrot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None loin lamb chops; 1/4 cup vegetable oil; 1 tsp oregano leaves; 1 clove garlic, crushed; 1 cup couscous; 1 cup boiling vegetable or chicken stock; 1 large carrot, coarsely grated; 1 cup packed baby arugula leaves; 2 None green onions, finely chopped; 1/3 cup pimento-stuffed green olives, sliced; 1/2 cup store-bought tzatziki, to serve; 1 tbsp finely grated lemon peel, to serve; None None Lemon wedges, to serve

Servings: persons

8 None loin lamb chops
1/4 cup vegetable oil
1 tsp oregano leaves
1 clove garlic, crushed
1 cup couscous
1 cup boiling vegetable or chicken stock
1 large carrot, coarsely grated
1 cup packed baby arugula leaves
2 None green onions, finely chopped
1/3 cup pimento-stuffed green olives, sliced
1/2 cup store-bought tzatziki, to serve
1 tbsp finely grated lemon peel, to serve
None None Lemon wedges, to serve

1
Place lamb in a shallow glass dish. Whisk 2 tbsp of the oil, oregano and garlic; pour over lamb. Turn to coat. Cover with plastic wrap; refrigerate 15 mins.
2
Preheat a grill pan to high heat or preheat grill to medium-high. Cook lamb 3 mins each side for medium doneness or cook to desired doneness. Transfer to a plate. Cover with foil; let stand 5 mins.
3
Meanwhile, place couscous and remaining 2 tbsp oil in a large bowl; stir in stock. Cover with plastic wrap; let stand 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in carrots, arugula, onions and olives. Whisk tzatziki dip with 1 tbsp water in a small bowl.
4
To serve, spoon couscous onto plates. Top with lamb; sprinkle with lemon peel. Spoon tzatziki over top. Serve with lemon wedges.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 8 None loin lamb chops, 1/4 cup vegetable oil, 1 tsp oregano leaves, 1 clove garlic, crushed, and more.

Yes, Lemon Lamb With Carrot Couscous 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.

That's it — enjoy your meal!

Lemon Lamb With Carrot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions