Roast Lamb Chops with Brussels Sprouts
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.
- 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:
- olive oil
- Heat the oven to 180◦C
- Season the lamb chops, place on an oven tray and roast until cooked and crispy (about 35 minutes). If you like them less crispy take them out a little sooner.
- When the lamb has about 15 minutes to go, thinly slice the pears and Brussels sprouts.
- Heat a little oil in a pan and cook the pears and Brussels sprouts on medium. Season. Turn as they cook trying not to break them up.
- Prepare the couscous as per the instructions on the packet.
- Then in a kitchen whizz or by hand finely chop parmesan, mint, and hazelnuts, sun dried tomatoes and mix with 100ml of olive oil. Add a little bit of water if the mixture needs help to blend.
- When the couscous is ready, fold the mint and parmesan mixture through it, along with the pears and Brussels sprouts.
- The lamb chops can be served on the couscous either whole or with the meat removed from the bone.
- Add a little shaved parmesan and mint leaves to garnish.
- 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.