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+ servings

Sumac Lamb Chops and Rainbow Couscous

  • Prep Time
    25 MINS
  • Cook Time
    15 MINS
  • KCals 538
  • Carbs 42G
4 Servings


For the lamb chops

  • 8 lamb chops all visible fat removed
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1 tsp sumac
  • 1 tsp tomato puree
  • 100 g fat free Greek style yoghurt
  • pinch of ground cinnamon
  • pinch of sea salt

For the couscous

  • 200 g couscous
  • 1 vegetable stock cube
  • 1/2 red onion finely chopped
  • 1/2 cucumber diced
  • 10 cherry tomatoes halved
  • 1/2 yellow pepper diced
  • 1/2 orange pepper diced
  • 1 1/2 tbsp red wine vinegar
  • 3 tbsp pomegranate seeds
  • handful of fresh mint chopped
  • handful of fresh parsley chopped
  • sea salt to taste
  • 65 g reduced fat feta cheese crumbled


For the lamb chops

  1. Mix all of the ingredients (except the lamb) into a non-reactive bowl, then add the lamb chops.

  2. Cover the bowl and chill in the fridge for at least 1 hour, but preferably overnight (or you can freeze the marinated lamb in an airtight container for cooking at a later date).

  3. About 15 minutes before you wish to serve, take the lamb from the fridge and allow to come down to room temperature. Fire up the barbecue or preheat the grill to maximum.

  4. Grill on both sides until cooked - we like ours a bit rare. The cooking time will depend on the thickness of the chops, but they should take 5-7 minutes each side.

For the couscous

  1. Prepare the couscous according to the packet instructions, adding the vegetable stock cube to the water.

  2. Stir all the veg into the couscous, then add the red wine vinegar, pomegranate seeds, chopped mint and parsley and mix well. Season to taste with salt.

  3. Divide the couscous between four plates and sprinkle the crumbled feta equally over each portion.

  4. Add the lamb chops to the plates alongside the couscous and serve.