Lamb Chops With Braised Shallots And Couscous - cooking recipe

Ingredients

12 None shallots, peeled and sliced in half
100 ml balsamic vinegar
50 ml apple juice
1 tsp honey
250 ml water
250 g couscous
2 tbsp olive oil
1/2 bunch chives, finely chopped
600 g lamb steaks, cut into 4 portions
1 medium courgette, halved and sliced
50 g parmesan cheese, shaved for garnsih

Preparation

To make the sauce, heat 1 tbsp olive oil in a pan and saute the shallots. Add the vinegar, apple juice and honey, season with salt and pepper and simmer for about 8 mins.
Meanwhile, place the couscous in a shallow dish and add 1 cup boiling water. Mix and let sit for 8-10 mins until water is absorbed. Add the remaining olive oil and the chives and mix well.
Brown the lamb chops over medium heat for 5-8 mins, turning once. Remove from the pan, cover with aluminum foil and allow to rest for 2-3 mins. Brown the zucchini in the same pan for 2-3 mins, turning. Place the lamb chops, zucchini and couscous on a plate. Top with the sauce and garnish with the Parmesan shavings.