1 Lemon Juiced & Zested
Pine Nuts
Cous Cous
Golden Beetroot
Sweet Sunset Peppers (or Red Capsicum)

Lamb Chops

Spice Rub Ingredients
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/2 teaspoon coarse salt
Freshly ground pepperOlive oil (for roasting)

First chop your peppers and beetroot into small chunks, mix with olive oil and pop into the oven to roast. This should take about 20 minutes.

Then, Combine the spices for the dry spice rub and coat your lamb chops and cauliflower. Add some olive oil to a roasting pan and pop your chops and cauliflower on to roast for 30-40 minutes.

Next dry fry your nuts and boil a kettle for the cous cous. Shake the pan your nuts are totasting in frequently to prevent burning and remember they will cook a little after you take them out of the pan so take them off the heat while they are still a little “under”. Set nuts aside.

Add lemon zest, lemon juice, cumin and paprika to the dry cous cous. Add hot water as per the instructions and cover with a plate.

Take your beetroot and peppers out of the oven, leaving your lamb and cauliflower to roast a little longer. Once your cous cous has had time to absorb the liquis fluff it with a fork and then combine with the dried fruit, nuts and roasted beetroot & peppers.

Make a bed of cous cous on your plate an serve the lamb and cauliflower while hot.



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