Persian lamb
Ingredients
15
Steps
4
Serves
4–6
Cook Time
210-215 Min
Ingredients
For the tabbouleh
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To make the marinade, combine the mint, yogurt, garlic and pepper.
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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.
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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.
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Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.