serves 4–6
ingredients
2 tablespoons chopped fresh mint
225ml/8fl oz Greek-style yogurt
2 garlic cloves, crushed)
1⁄4 teaspoon ground black pepper
6 lean lamb chops
2 tablespoons freshly squeezed
lemon juice
For the tabbouleh
250g/9oz couscous
500ml/18fl oz boiling water
2 tablespoons olive oil
2 tablespoons freshly squeezed
lemon juice
1⁄2 onion, finely chopped
4 tomatoes, chopped
25g/1oz fresh coriander, chopped
2 tablespoons chopped fresh mint
salt and freshly ground black pepper
• To make the marinade, combine the mint, yogurt, garlic and pepper.
• Put the chops into a non-porous dish, and rub all over with the lemon
juice. Pour the marinade over the chops, cover and marinate in the
refrigerator for 2–3 hours.
• To make the tabbouleh, put the couscous in a heatproof bowl and pour
the boiling water over it. Leave for 5 minutes. Drain and put into a sieve.
Steam over a pan of barely simmering water for 8 minutes. Toss in the
oil and lemon juice. Add the onion, tomatoes and herbs. Season with
salt and pepper, and set aside.
• Cook the lamb over a medium-hot barbecue for 15 minutes, turning
once. Serve with the tabbouleh.
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