Persian lamb
Ingredients
15
Steps
4
Serves
4–6
Cook Time
210-215 Min
Ingredients
For the tabbouleh
To make the marinade, combine the mint, yogurt, garlic and pepper.
Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2–3 hours.
To make the tabbouleh, put the couscous in 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 with salt and pepper, and set aside.
Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.