Lamb chops with orange-rosemary gremolata

Name: Lamb chops with orange-rosemary gremolata
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

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

Directions

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