Main Courses Recipes - Persian Lamb Recipe

Ingredients

• 2 tablespoons chopped fresh mint

• 225ml/8fl oz natural yogurt

• 2 garlic cloves (crushed)

• 1/4 teaspoon ground black pepper

• 6 lean lamb chops

• 2 tablespoons lemon juice

For the tabbouleh:

• 250g/9oz couscous

• 500ml/18fl oz boiling water

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 1/2 onion (finely chopped)

• 4 tomatoes (chopped)

• 25g/1oz coriander (chopped)

• 2 tablespoons chopped fresh mint

• Salt and pepper

Serves 4-6

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Method:

1. For the marinade, combine the mint, yogurt, garlic and pepper. Put the chops into a non-porous dish and rub allover with the lemon juice.  

2. Pour the marinade over the chops, cover and marinate for 2 to 3 hours.

3. To make the tabbouleh, put the couscous into a heatproof bowl and pour the boiling water over it. Leave for 5 minutes. Drain and put into a sieve. Steam over a pan of barely simmering water for 8 minutes. Toss in the oil and lemon juice. Add the onion, tomatoes and herbs. Season and set aside.  

4. Cook the lamb over a medium hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.