Lemon Lamb With Carrot Couscous - cooking recipe

Ingredients

8 None loin lamb chops
1/4 cup vegetable oil
1 tsp oregano leaves
1 clove garlic, crushed
1 cup couscous
1 cup boiling vegetable or chicken stock
1 large carrot, coarsely grated
1 cup packed baby arugula leaves
2 None green onions, finely chopped
1/3 cup pimento-stuffed green olives, sliced
1/2 cup store-bought tzatziki, to serve
1 tbsp finely grated lemon peel, to serve
None None Lemon wedges, to serve

Preparation

Place lamb in a shallow glass dish. Whisk 2 tbsp of the oil, oregano and garlic; pour over lamb. Turn to coat. Cover with plastic wrap; refrigerate 15 mins.
Preheat a grill pan to high heat or preheat grill to medium-high. Cook lamb 3 mins each side for medium doneness or cook to desired doneness. Transfer to a plate. Cover with foil; let stand 5 mins.
Meanwhile, place couscous and remaining 2 tbsp oil in a large bowl; stir in stock. Cover with plastic wrap; let stand 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in carrots, arugula, onions and olives. Whisk tzatziki dip with 1 tbsp water in a small bowl.
To serve, spoon couscous onto plates. Top with lamb; sprinkle with lemon peel. Spoon tzatziki over top. Serve with lemon wedges.