Archive of BBC Food Recipes

Feta-crusted lamb with coriander and raisin couscous

Prep time less than 30 mins
Cook time less than 30 mins
Makes 1
From Ready Steady Cook


  1. Preheat the grill to the highest setting.

  2. Rub the lamb with olive oil and fry in a hot griddle pan for three minutes on each side.

  3. Squeeze the lemon juice over the lamb and top with the feta cheese. Season with salt and freshly ground black pepper.

  4. Place under the hot grill for two minutes or until the cheese turns golden. Remove from the grill and leave to rest for five minutes.

  5. For the couscous, place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.

  6. Remove the plate and fluff up the couscous using a fork.

  7. Add the lemon juice and oil and season well.

  8. Stir through the raisins and coriander and pile onto a serving plate. Arrange the lamb on the bed of couscous and serve.


For the lamb

  • 150g/5¾oz lamb chop
  • ½ tbsp olive oil
  • 1 lemon, juice only
  • 55g/2oz feta cheese, crumbled
  • salt and freshly ground black pepper

For the couscous

  • 150g/5oz couscous
  • 200ml/7fl oz hot vegetable stock
  • 1 lemon, juice only
  • 5 tbsp olive oil
  • 100g/3½oz raisins
  • handful of fresh coriander, chopped

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