Facebook Instagram Twitter Youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Lamb loin chops with tomato salsa and couscous



Prep Time


Cook Time



8lamb loin chops
1 punnetcherry tomatoes, chopped
1small red onion, finely diced
2 tspbottled salad dressing
¾ cupcouscous, cooked


1Preheat barbecue to hot. Brush lamb with oil and season with salt and pepper.
2Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and allow it to rest for 3 minutes.
3Combine tomatoes, onion, basil and dressing to make tomato salsa. Serve lamb with tomato salsa and couscous.


You can also use lamb cutlets, eye of shortloin/backstrap or fillets/tenderloins for this recipe.
The lamb can also be grilled. Preheat oven grill to high/maximum for grilling. Before preheating, remove the grill tray from the oven to prevent the meat sticking and becoming difficult to turn.

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion