MAPLE-AND-BALSAMIC-GLAZED LAMB CHOPS WITH MINT, TOASTED ALMONDS AND FETA COUSCOUS

Maple-and-Balsamic-Glazed Lamb Chops with Mint, Toasted Almonds and Feta Couscous image

This flavor combo may not be a reinvention of the wheel, but it's a simple seductive supper nonetheless. I have to do away with knives and forks for these little lamb chops, and with messy fingers, gnaw off the meat, right down to the bone.

Provided by Lorraine Pascale

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Vegetable oil, for cooking
Large handful of fresh thyme sprigs
Salt and pepper
8 lamb chops or 8 lamb cutlets
1 bunch spring onions
2 ounces sliced almonds
11 ounces couscous
7 ounces good feta cheese
Salt and pepper
Extra-virgin olive oil, for drizzling
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 ounce butter
Small handful of fresh mint leaves
Handful of pomegranate seeds, optional
Salt and pepper

Steps:

For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
For the couscous: Meanwhile, put some water on to boil.
Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes.
For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm.
Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm.
Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.