Lemon Cranberry Lamb

For 2:

4-6 lamb chops
2 tsp Chinese five-spice
Salt n pepper
Bit of olive oil

100g couscous
150ml boiling stock
100g butterbeans
2 tbsp cooked peas
2 tbsp lemon juice

Zest and juice of 1 lemon
Zest and juice of 1 lime
1 tbsp wholegrain mustard
2 tbsp dried cranberries
  1. Season the chops with salt, pepper and five-spice.
  2. Mix the juice, zest and mustard in a bowl and sit the chops in it for 10 minutes. Shake off the excess and set the bowl aside.
  3. Seal the lamb in a hot pan with the oil for a minute or two on each side.
  4. Transfer the lamb to a baking tray and roast at 190 degrees C for 10-20 minutes, depending on how well done you like it.
  5. Meanwhile, put the couscous into a bowl, pour over the stock and cover for 5 minutes.  Add the butterbeans, peas, and lemon juice.
  6. Gently heat the juice mixture, adding in the cranberries towards the end.  Pour over the chops and serve with the butterbean couscous.