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.

Ingredients:

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

Method:

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.