Rosemary Lamb with Lemon Couscous

Name: Rosemary Lamb with Lemon Couscous
Total time: 25 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 1 lamb loin chop (about 170 g); ¼ cup dry couscous; ¼ cup boiling water; ⅓ cup peas, fresh or frozen; 1 teaspoon olive oil; 1 teaspoon chopped fresh rosemary; 1 teaspoon lemon zest; 1 teaspoon lemon juice; Salt and black pepper

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25 minTotal time

EasyDifficulty

570kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Lamb loin chop A boneless lamb leg steak of similar size
Couscous An equal amount of cooked bulgur
Peas An equal amount of chopped green beans
Fresh rosemary ½ teaspoon dried rosemary

Nutrition per serving

Estimated values for 1 serving, 570 kcal

Protein42 g

Carbohydrates41 g

Fat25 g

Fiber 5 g · Sugar 4 g · Sodium 420 mg

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Seared lamb loin is paired with fluffy lemon couscous, sweet peas, and fragrant rosemary. A quick, satisfying main dish with savory, bright flavors.

Main Dish Mediterranean

Steps

Put the couscous in a heatproof bowl with a pinch of salt. Pour over the boiling water, cover, and leave for 5 minutes; fluff with a fork.
Season the lamb with salt and pepper. Warm the olive oil in a skillet over medium heat, then cook the chop for about 4–5 minutes per side, until browned and cooked to your preferred doneness. Rest on a plate for 5 minutes.
Cook the peas in the same skillet with a splash of water until tender, about 2–3 minutes. Stir in the rosemary, lemon zest, and lemon juice.
Fold the peas into the couscous. Serve with the lamb and spoon any resting juices over the top.

Tips for Rosemary Lamb with Lemon Couscous

A heavy skillet gives the lamb a more even sear; avoid crowding it if cooking additional portions.
The lamb is ready to rest when its outside is browned and the center feels slightly springy when pressed.
For a fuller plate, serve with crisp cucumber or tomato on the side.

Drink pairing

A medium-bodied Syrah
Its savory, peppery character complements the rosemary lamb while standing up to the rich seared meat.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot; couscous may need a small splash of water.