Lamb Lollipops, Lemon Cous Cous and Griddled Veg
Lamb Lollipops, Lemon Cous Cous and Griddled Veg Ingredients
- 8 Lamb cutlets (2 each), ask the butcher to French trim them if you want the lollipop effect
- 2 heaped tsp coriander seeds
- 2 heaped tsp cumin seeds
- 2 Garlic cloves chopped
- ½ red chilli
- Olive oil
- 200g cous cous
- Zest of one lemon
- 1 stock cube
- Salt and pepper
- Olive oil
- 1 aubergine sliced lengthways
- 2 courgette sliced lengthways
- 1 fennel bulb sliced lengthways
- 1 red pepper sliced into 1 cm strips
- 2 garlic cloves shopped finely
- Fresh herbs of your choice
Prep time: 10 mins plus couples of hours for marinading
Cook time: 15 mins
Lamb is probably my favourite meat. It’s great to do on the BBQ you don’t need to overcook it – I personally like my lamb a bit pink. This one is called Lamb Lollipops because you can use trimmed lamb cutlets and hold the bone ‘lollipop style’ to eat the lamb. Of course the recipe works equally well with lamb chops... just a little messier to eat with your hands!
- Put the stock powder on the bottom of a large bowl. Mix in the cous cous.
- Add 300ml of boiling water, cover and let it do its thing.
- Prepare your spice rub. Put the coriander seeds, cumin seeds, 2 garlic cloves, red chilli, lemon zest and a decent glug of olive oil into a pestle and mortar and beat into a paste. Alternatively put it all in a sturdy freezer bag, seal and crush with a rolling pin or wine bottle.
- Put the rub mix into a freezer bag, along with lamb cutlets, squidge it all about to cover the lamb. Leave for as long as you can. At least two hours.
- Heat up the grill or hot plate.
- Put your lamb cutlets on the grill. Depending on thickness it will need about 5 minutes on each side.
- Put the prepared aubergine, courgette, fennel and peppers, garlic, glug of olive oil and herbs in a big bowl and mix gently with your hands, making sure the oil covers all the veg.
- Lay them on the grill, griddle or hot plate.
- Keep a close eye and turn them occasionally until they have softened and got lovely char-grilled marks on them.
- Grate lemon zest over the cous cous, season and fluff up with a fork.
- Put a serving of cous cous on a plate, pile on the griddled veg on top.
- Check the lamb is cooked to your liking.
- Serve with the cous cous and veg.