Ingredients

lamb chops

55g

Steenbergs organic Dukkah

600g

organic cous cous

750ml

boiling water

20g

vegetable oil

½ red pepper diced

½ yellow pepper diced

red onion diced

white onion diced

pomegranate (seeded) (can used dried if required)

1 pinch

of Steenbergs organic cinnamon

1 tspn

and a pinch of Steenbergs organic Perfect salt

1/2

small bunch Parsley chopped

300g

mixed colour cherry tomatoes

1/2

small bunch Parsley chopped

small bunch coriander chopped

Dukka contains chickpeas and gives a nice crunchy texture to the lamb chops, the flavours complement the couscous aswell as soaking up any juices that the lamb may have

Serves 4

Method

Preheat your grill to high
In a pan or heat proof bowl pour the boiling water and Steenbergs perfect salt on to the cous cous, stir well and and cover with cling film
Meanwhile, fry the onions and peppers in the oil until soft. When they are done, set to one side with the cous cous.
Coat the lamb chops in the dukkah, making sure they are well covered to form a ‘crust’.
Place under the hot grill and turn regularly.
2 minutes each side for rare; 3 minutes each side for medium; 5 minutes each side for well done
let the lamb rest for 5 minutes in a warm place
Chop the tomatoes in half or however you like them and mix together with a pinch of Steenbergs Perfect salt, parsley and coriander
Remove the cling film from the cous cous and fluff up with a fork. Stir in the onions and peppers, parsley and Steenbergs Perfect Salt.
Serve the lamb with the cous cous and tomato salad.