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Roast lamb chops with brussels sprouts

  • Serves 4
  • Prep time: 15 mins | Cooking time: 40 mins

Roasting the chops is really fuss-free and super tasty. The sweetness in the pears balances out the thin slices of Brussels sprouts. Of course if there is someone in the family who really likes Brussels sprouts you could slice them a little thicker.

Ingredients

  • 600g lamb shoulder chops

  • 2 pears

  • 1 bag Brussels sprouts

  • 300g San Remo Couscous

  • 40g Ornelle Parmesan, shaved

  • ¾ cup mint leaves

  • 35g Pams Hazelnuts

  • 5 Delmaine Sundried Tomatoes

  • ALSO NEED:

  • salt

  • pepper

  • olive oil

Method

AND MORE:

  • You can make and freeze pesto in ice cube trays to use later.

  • Sundried tomatoes are great in any winter slow cooker beef or lamb meals.

  • Add lightly roasted almonds or some broccoli to the couscous.

  • Brown rice or quinoa can replace the couscous.