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Dukkah Lamb Chops, vegetable cous cous and tomato salad

 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


What to do?

  1. Preheat your grill to high
  2. 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
  3. Meanwhile, fry the onions and peppers in the oil until soft. When they are done, set to one side with the cous cous.
  4. Coat the lamb chops in the dukkah, making sure they are well covered to form a ‘crust’.
  5. Place under the hot grill and turn regularly.
  6. 2 minutes each side for rare; 3 minutes each side for medium; 5 minutes each side for well done
  7. let the lamb rest for 5 minutes in a warm place
  8. Chop the tomatoes in half or however you like them and mix together with a pinch of Steenbergs Perfect salt, parsley and coriander
  9. 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.
  10. Serve the lamb with the cous cous and tomato salad.


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