Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 11.53 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup parsley, chopped
- 8 lamb loin chops (see tip)
- 2teaspoons dried oregano
- 2tablespoons lemon juice
- lemon, wedges (to serve)
- Wine option: Cat Amongst the Pigeons Shiraz (750ml)
- 1tablespoons olive oil
- 2/3 cup tzatziki dip
- 250grams pearl couscous
- 250grams cooked beetroot
- 180grams haloumi
- Wine option: South Island Marlborough Sauvignon Blanc (750ml)
Method
Step 1 of 4
Stir lemon juice, oil and oregano together in a shallow dish. Add lamb chops, turning to coat. Set aside for 10 mins.
Step 2 of 4
Meanwhile, cook couscous as per packet instructions. Dice beetroot and stir through couscous with parsley. Slice halloumi.
Step 3 of 4
Preheat a barbecue or chargrill over medium-high heat. Cook chops for 4 minutes each side. Cook halloumi slices for 1 minute each side.
Step 4 of 4
Serve lamb chops, couscous and halloumi with a dollop of tzatziki and lemon wedges.
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