Grilled Marinated Lamb with Fruity Couscous

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What ever way you look at it, Lambs are cute. Bouncing around a field or sizzling on a griddle, either way, you know someone is going to be happy. Image

Marinating the meat makes such a difference to the overall flavour and texture. I marinated the lamb a day before grilling. Cutting the meat off the bone is a handy way of getting the most of your gigot chop. We find that the bone is sharp and small and is too dangerous for kids. So with a little prep you can make this cheap cut of meat go further. Some people would say to ask your butcher to do it. But I think that is the same as asking the Tesco checkout girl to open your cornflakes. Which leads to its own problems, Wink! Just do it yourself and get to know your food.

The Ingredients:

8 Gigot chops

1 Red onion

Fresh rosemary

Fresh thyme

Fresh mint

3 garlic cloves, crushed

Oil

1 Orange

2 tbp of brown sugar

Salt and pepper

Couscous

Dried fruit mix, handful

Cumin

Garam Masala

Honey

The Make:

Chop as much meat as you can off the bone. Place in a container or plastic bag with the chopped red onion, rosemary, thyme,mint,brown sugar,orange, garlic and oil. Use whatever oil you are into at the moment. Season and seal. Leave to marinate in the fridge overnight. Soak fruit mix in honey and hot water while meat is cooking. Grill lamb medium rare. Pour fruit into couscous and season with spices.

Enjoy.

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