Lamb Chops With Cous Cous And Gremolata - cooking recipe

Ingredients

200 g couscous
1 None orange, juiced and zested
7 tbsp olive oil
1 None yellow pepper, diced
1 bunch parsley, chopped
2 cloves garlic, finely chopped
4 sprigs rosemary, chopped
16 small lamb chops

Preparation

In a bowl, mix the couscous with 3/4 cup of boiling salted water. Simmer until water has evaporated. Allow to stand for 5 minutes then fluff with a fork.
For the dressing, whisk the orange juice and 4 tbsp olive oil together. Season with salt and pepper then mix with the couscous, peppers and half the parsley.
For the gremolata, mix the remaining parsley with the garlic, rosemary, orange zest and 3 tbsp oil and set aside. Heat a frying pan until smoking and cook the lamb chops on each side for about 2 minutes. Serve on a bed of couscous and top with the gremolata.