LAMB CHOPS:
12 lamb loin chops
3 tbsp NOMU Lamb Rub
60 ml NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
COUSCOUS:
1 onion finely chopped
125 ml NOMU Extra Virgin Olive Oil
1 clove garlic, finely chopped
2 tbsp NOMU Moroccan Rub
2 cups couscous
3 cups prepared NOMU Chicken STOCK, hot
Juice of 2 lemons
2 tbsp Egyptian dukkah
NOMU Sea Salt and Black Pepper
Handful of roughly chopped Italian parsley and/or coriander
For the lamb chops, combine the Olive Oil and Lamb Rub and massage into the loin chops. Cover and set aside to marinate for at least 1 hour.
Meanwhile, prepare the couscous. Sauté the onion in the Olive Oil until translucent. Add the garlic and Moroccan Rub and cook for 2 minutes until fragrant. Add the couscous and stir to incorporate all the flavours. Add the hot chicken stock, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes. Remove the lid and fluff up the couscous using a fork to separate the granules. Dress with more Olive Oil and lemon juice. Stir through the dukkah and season with salt and pepper. Just before serving stir through the parsley.
Preheat a griddle pan until almost smoking and sear the lamb on all sides, especially on the fatty edge until nicely browned but still pink in the middle. Remove from the pan and leave to rest for 4 minutes before seasoning well with salt and pepper and serving.
LAMB CHOPS:
12 lamb loin chops
3 tbsp NOMU Lamb Rub
60 ml NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
COUSCOUS:
1 onion finely chopped
125 ml NOMU Extra Virgin Olive Oil
1 clove garlic, finely chopped
2 tbsp NOMU Moroccan Rub
2 cups couscous
3 cups prepared NOMU Chicken STOCK, hot
Juice of 2 lemons
2 tbsp Egyptian dukkah
NOMU Sea Salt and Black Pepper
Handful of roughly chopped Italian parsley and/or coriander
For the lamb chops, combine the Olive Oil and Lamb Rub and massage into the loin chops. Cover and set aside to marinate for at least 1 hour.
Meanwhile, prepare the couscous. Sauté the onion in the Olive Oil until translucent. Add the garlic and Moroccan Rub and cook for 2 minutes until fragrant. Add the couscous and stir to incorporate all the flavours. Add the hot chicken stock, stir well and place a lid on the saucepan to allow the couscous to steam for 10 minutes. Remove the lid and fluff up the couscous using a fork to separate the granules. Dress with more Olive Oil and lemon juice. Stir through the dukkah and season with salt and pepper. Just before serving stir through the parsley.
Preheat a griddle pan until almost smoking and sear the lamb on all sides, especially on the fatty edge until nicely browned but still pink in the middle. Remove from the pan and leave to rest for 4 minutes before seasoning well with salt and pepper and serving.
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