Grill-Kotellet-Lammracks mit Kraeuter-Couscous und salsa

Lamb Chops with Herb Couscous

40—50 Min

The Kotányi Grill Chop seasoning mix helps to make the lamb even more tender when cooked on the grill. The herb couscous gives the dish a fresh, fruity flavor.

Ingredients 3 Portions

Preparation

  1. 1

    Rinse the lamb chops with cold water and pat dry. Make a marinade by combining the olive oil and Kotányi Grill Chop mix. Use this to marinate the chops and leave to infuse until ready to use.

  2. 2

    Bring the water for the couscous to the boil Wash the lemons in hot water, then grate the zest.

  3. 3

    In a bowl, marinade for the couscous by mixing together the olive oil, Kotányi Garlic, Kotányi Turmeric, lemon peel, lemon juice, Kotányi Sea Salt and a pinch of Kotányi Pepper. Mix in the couscous. Pour in the boiling water put the lid on and leave to swell for 10 minutes.

  4. 4

    To make the salsa: Rinse the cherry tomatoes and cut them into small pieces. Peel and finely chop the shallot. Chop the mint. Stir the tomatoes in with the olive oil, lemon juice, Kotányi Garlic and mint. Season with salt and pepper.

  5. 5

    To make the herb couscous: Rinse the parsley and mint finely chop and mix in to the couscous.

  6. 6

    Grill the lamb cutlets for around 3–4 minutes on each side, then remove from the grill and cover in aluminum foil. Leave to rest for around 5 minutes. Season with salt to taste.

  7. 7

    Dish the lamb cutlets up with the herb couscous and the salsa and serve.