Herb Butter Lamb Chops & Couscous

• Lamb chop(800 g)
• Couscous(180 g)
• Spinach(120 g)
• Butter(60 g)
• Flat Leaf Parsley(15 g)
• Garlic(2 cloves)
• Lemon(1)
• Olive oil(1 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Finely chop {Fresh parsley}, mince {Garlic}, and zest half of {Lemon}. Mix them with softened {Butter}, 1/2 tsp of {Salt}, and 1/4 tsp of {Black pepper} to make a quick herb butter.

   ~6 min

2. 2

   Pat dry the {Lamb chop} and season all over with the remaining {Salt} and remaining {Black pepper}.

   ~4 min

3. 3

   Put the {Couscous} in a heatproof bowl with a squeeze of half the {Lemon}. Pour over 240ml boiling water, cover, and let it stand until tender.

   ~5 min

4. 4

   Heat {Olive oil} in a large frying pan over medium-high heat. Cook the {Lamb chop} for 3-4 minutes per side until golden and cooked to your liking.

   ~8 min

5. 5

   Transfer the lamb to a plate and rest for 3 minutes. Fluff the couscous, then fold in the {Spinach} so it wilts from the heat. Squeeze in the remaining half of the {Lemon}.

   ~3 min

6. 6

   Serve the couscous on plates, top with the {Lamb chop}, and spoon the {Butter} herb butter over so it melts across the warm meat.

   ~2 min