- 150g/5¾oz lamb chop
- ½ tbsp olive oil
- 1 lemon, juice only
- 55g/2oz feta cheese, crumbled
- salt and freshly ground black pepper
- 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
- Preheat the grill to the highest setting.
- Rub the lamb with olive oil and fry in a hot griddle pan for three minutes on each side.
- Squeeze the lemon juice over the lamb and top with the feta cheese. Season with salt and freshly ground black pepper.
- 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.
- 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.
- Remove the plate and fluff up the couscous using a fork.
- Add the lemon juice and oil and season well.
- Stir through the raisins and coriander and pile onto a serving plate. Arrange the lamb on the bed of couscous and serve.