Lamb chops with orange-rosemary gremolata

Louis Ramirez
very easy
3 2
30 mins
30 mins


Servings: 6
  • 200 g Couscous (instant)
  • 7-10 Tbsp salt, pepper
  • 1 yellow pepper
  • 1 collar flat leaf parsley
  • 2 Organic oranges
  • 6 TABLESPOONS good olive oil
  • 2 Garlic cloves
  • 3 Branches of rosemary
  • 12 (approx. 600 g) baby lamb chops


  1. 1

    For the salad, mix the couscous with 1⁄2 tsp. salt. Pour 200 ml boiling water over it. Let it swell for about 5 minutes. Loosen up with a fork. Clean, wash and finely dice the peppers. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.

  2. 2

    For the vinaigrette, wash the oranges in hot water, dry them and grate the peel thinly. Set the peel aside. Halve the oranges and squeeze. Whisk 8-10 tbsp. juice with salt and pepper. Fold in 3 tablespoons of oil.

  3. 3

    Mix the couscous, peppers and half of the parsley with the vinaigrette. Season salad with salt and pepper to taste.

  4. 4

    Peel the garlic for the Gremolata. Wash the rosemary, dab dry and remove the needles. Chop garlic and rosemary finely. Mix remaining parsley, rosemary, garlic and orange peel with 3 tbsp. oil.

  5. 5

    Season with salt and pepper.

  6. 6

    Wash the meat, dab dry. Grill on the hot grill for about 2 minutes on each side. Remove meat from the grill and season with a little salt and pepper. Spread Gremolata on top. Add couscous salad.

Nutrition Facts

490 kcal
28 g
33 g
17 g