Midloin Lamb with Bush Cous Cous

Ingredients

• 8 midloin lamb chops
• 2 tbsp Bush Spices with Pepper
• 1 2/3 cup boiling water
• 320 g cous cous
• 1 tbsp butter
• 2 cups chopped fresh herbs (basil, parsley and mint)
• 1 extra tbsp Bush Spices with Pepper
• juice and zest of 1 lemon
• 2 tomatoes, diced

Method

1. Coat the lamb chops in the Bush spices, then refrigerate while preparing cous cous.
2. Place the boiling water in a large saucepan, and pour in the cous cous. Cover and allow to absorb (2 – 3 minutes). Add in the butter, then place the saucepan over a low heat, and stir the cous cous well to separate (another 2 – 3 minutes).
3. Remove from the heat, and stir through the remaining ingredients.
4. Panfry or barbeque the coated lamb chops (approx. 5 minutes each side) and serve over the cous cous.