This is one of those meals that I believe I have made 1000% better by smoking the meat in our BBQ smoker. Seriously better. However, if smoked meat is not your thing – then pop the lamb cutlets in the oven instead as the original recipe states. This recipe comes from a book titled Marie Claire, Dining.


750g lamb chops or cutlets
1/2 cup green olives, finely chopped
2 teaspoons lemon rind, grated
2 tablespoons flat-leaf parsley, chopped
2 tablespoons mint, chopped

Couscous salad ingredients:

1 1/2 cups couscous
1 1/2 cups boiling vegetable stock
2 tablespoons olive oil
2 onions, sliced
200g green beans, trimmed
2 tablespoons flat-leaf parsley, chopped
1/3 cup caper berries
2 tablespoons lemon juice


1. Trim lamb of fat or sinew.
2. Combine olives with lemon rind, parsley and mint.
3. Spread over lamb (pictured).

4. a) Place lamb in smoker (180/200c) for approx 20 minutes OR
4. b) Place lamb in oven (160c) for 30 minutes or until cooked to your liking.

Couscous salad method:

1. Place couscous and stock in a bowl and set aside until the stock is absorbed.
2. Heat oil in a frypan over high heat, cook onions for 5 minutes until they are golden.
3. Add the beans, parsley, caper berries, lemon juice and cook for 4 minutes.
4. Fluff the couscous with a fork to separate and then add the bean mixture through.

To serve, place couscous on serving plates topped with lamb and lemon wedges.


  1. I have always loved lamb and olives. And cous cous funnily enough! Definitely one for the meal plan, methinks!

    Loving the redesign guys!


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