Ingredients
- 200g cous cous
- 300ml hot chicken stock
- 2 strips of lemon peel
- 1 stick or pinch of cinnamon
- Salt and black pepper
- 8 lamb chops
- 4tbsp olive oil
- 1 packet (250g) mixed baby tomatoes
- Juice of 1 orange
- 1tsp ras al hanout (or ground cumin if you don’t have it)
- 200ml natural yoghurt
- 2tbsp elderflower cordial
1 Put the cous cous in a bowl with the chicken stock, lemon, cinnamon and seasoning, be generous with the pepper.
2 Cover with some clingfilm and allow to steam for 10 minutes before loosening it up with a fork.
3 Season the chops, then place them on a hot barbecue for six or seven minutes on each side, until they become charred and crisp.
4 Meanwhile, heat the olive oil and add the tomatoes, orange juice and ras al hanout. Season and warm through until the tomatoes start to soften.
5 Mix the yoghurt with the elderflower.
6 Spoon the cous cous onto a platter. Place the chops and tomatoes on top.
7 The juices from the tomatoes should season and moisten the cous cous. Serve the elderflower yoghurt on the side.
