Lamb-tastic

Dinner tonight was courtesy of Singapore's leniency for foodstuffs importation.  Accompanying us back from our NZ trip was a chilli-bin full of the best New Zealand lamb and venison - all from the farm.  Because

Singapore doesn't have much in the way of a local industry to protect, you can pretty much bring in small amounts of practically anything (anything legal - illegal, and you face mandatory death sentence!).

So what shall we have for dinner tonight? Lamb chops? Yes please! And the best part was that Sander did all the cooking!  It was so tasty I just had to share it.

A taste of home

Rosemary Lamb Chops on Couscous

Ingredients:

·         Lamb chops (2 per person)

·         Rosemary

·         Garlic

·         Salt

·         Pepper

·         Olive oil

·         Couscous (1/2 C dry per person)

·         Water/stock (1/2 C per person)

·         Small handful of raisins

·         Half a small handful of mixed seeds

Method:

1.       Marinate lamb chops in a mixture of garlic, olive oil, salt and pepper, rosemary.

2.       Grill, turning once until both sides are golden.

3.       While grilling lamb, bring a mixture of water and stock to the boil (any stock, any proportion).   Add couscous and raisins cook over a low heat until liquid is absorbed. 

4.       Fluff couscous with a fork and stir through seeds.

Serve with a simple green salad, and don't forget to get your fingers messy chewing the bones!