Cinnamon & chilli lamb chops with couscous salad

A delicious lamb dish with fluffy couscous and houmous - a quick and exotic dinner!

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 8 lean lamb cutlets or chops
• Salt and freshly milled black pepper
• 10ml/2tsp ground cinnamon
• 2.5ml/½tsp dried chilli flakes
• 10ml/2tsp oil

For the couscous salad:

• 450g/1lb couscous
• 50g/2oz butter
• 600ml/1pint good, hot vegetable or chicken stock
• 100g/4oz flaked almonds, toasted
• 50g/2oz raisins
• ½ cucumber, deseeded and diced
• Large handful freshly chopped mint

What you do:

1. In a shallow dish mix together the seasoning, cinnamon, chilli flakes and oil.
2. Place the chops on a chopping board and brush with the flavoured mixture on both sides.
3. To prepare the couscous; put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
4. Fluff up the couscous with a fork, and add the remaining couscous ingredients. Season, if required and set aside.
5. Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.
6. Serve the lamb with the couscous salad and houmous.

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