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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These lamb chops are paired with chargrilled zucchini, sweet red onion, fresh broccolini and fluffy couscous. The finishing touch? A tangy tahini yoghurt sauce that adds a creamy hit of flavour without much fuss.
1 Season lamb chops with cracked pepper and drizzle over half the olive oil.
2 Lightly spray a chargrill pan with oil and place over medium heat. Cook zucchini slices for 6 minutes, turning halfway. Remove and set aside. Add onion to pan and cook for 6 minutes, turning halfway through, until chargrilled.
3 In a small bowl, place 180ml of boiling water. Add couscous, cover and allow to sit for 5 minutes until liquid is absorbed. Fluff with a fork. Add parsley, zucchini, onion, half the lemon juice and remaining olive oil. Toss to combine.
4 Heat chargrill pan over high heat, cook lamb for 4-6 minutes on each side until cooked medium rare. Rest for 5 minutes.
5 In a small pot of boiling water, blanch broccolini for 2 minutes. Remove and drain.
6 In a small bowl combine yoghurt, tahini, remaining lemon juice and 1 teaspoon water.
7 Serve chops with couscous, broccolini, a dollop of tahini yoghurt, and lemon wedges.
Try reduced-salt beef or chicken stock instead of water in the couscous.
Calories 530 cal
Kilojoules 2210 kJ
Total fat 23 g
Saturated fat 4.7 g
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