Simple Lamb Chop Recipe from Serpentine Bar & Kitchen
08 October 2015
A simple and easy lamp chop recipe for you to try at home.
-6pcs English lamb cutlets (100g each)
- couscous (100g)
- butter (70g)
- ½ lemon (zest +juice)
- 10 leaves of mint
- seeds pf ½ pomegranate
- pinch of salt
- 1 courgette
Slice courgette lengthways then coat it in olive oil, salt and grill on both sides. Place cous cous in a small container, add melted butter and a pinch of salt and cover with boiling water. Leave the cous cous on the side to cool. Once cooled, add chopped mint, lemon and pomegranate.
Place courgette in a ring and fill middle with couscous salad. Season the lamb cutlets on both sides and grill at 180 until the meat is golden. Finish in the oven for 3-4 minutes. Garnish the dish with mint.