Harissa lamb chops
12
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Swapping bulgur wheat for cauliflower keeps the Points low in this tabbouleh-style side
Ingredients
Lamb loin chop, raw
425 g, 8 thin-cut chops
Harissa paste
2 tablespoon(s)
Cauliflower, Raw
600 g, prepared cauliflower 'rice'
Tomato
2 large, halved, seeds discarded, finely diced
Red onion
1 small, finely diced
Cucumber
½ individual, extra large, trimmed, diced
Mint, Fresh
10 g, handful, finely chopped
Parsley, fresh
10 g, handful, finely chopped
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
4 slice(s), wedges to serve
Instructions
1
Brush the lamb chops all over with the harissa paste, then season well and set aside.
2
Heat a large nonstick griddle pan over a medium heat, then griddle the chops for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil, and set aside to rest.
3
Meanwhile, make the cauliflower ‘tabbouleh’. Cook the cauliflower ‘rice’ to pack instructions, allow to cool slightly, then transfer to a large bowl. Add the tomatoes, onion, cucumber, herbs and lemon juice, then toss to combine. Season to taste.
4
Divide the ‘tabbouleh’ between plates, top with the lamb chops, garnish with the extra herbs and serve with the lemon wedges on the side.
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