Lemon Cranberry Lamb Recipe

Lemon Cranberry Lamb

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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

How to make Lemon Cranberry Lamb

  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.
  • redwood5
    redwood5 says

    Oh my goodness, this does look delicious. I'm a total sucker for lamb though--I wish I could find it at my grocery store more often.

  • HungryJenny
    HungryJenny says

    Yes, it really is yummy! I love lamb. You could always try this with pork chops instead too, I reckon that would work just as well :-)

  • mickeykitterman
    mickeykitterman says

    What a fabulous combination of flavors.

  • HungryJenny
    HungryJenny says

    Thanks! Hope you try it out one day, it's one of my favourite dishes and is so easy.

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