Australian Lamb Loin with zucchini, walnut and caper couscous

Australian Lamb Loin with zucchini, walnut and caper couscous

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  • Prep Time


  • Total Time


  • Servings



  • Lamb Lion--Chops:

  • 8

    Australian lamb loin chops, trimmed

  • olive oil

  • salt and freshly ground pepper to taste

  • Zucchini, Walnut and Caper Couscous:

  • 1

    cup couscous

  • 1

    cup chopped parsley

  • ¾

    cup walnuts, toasted and finely chopped

  • ¼

    cup olive oil

  • 2

    tablespoons lemon juice

  • 2-3

    tablespoons capers, to taste

  • 2

    zucchini, chopped


(1) To prepare the couscous, in a small saucepan bring 1--cup lightly salted water to a boil. Add couscous and remove from heat. Let stand, covered for 10 mintues or until liquid is absorbed. Fluff with fork to separate grains then set aside. (2) Place parsley, 1/2 cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on and off to make a coarse4 paste. Reserve 2-3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and 1/4 cup walnuts. (3) Preheat oven to 450 degrees. Brush lamb chops generously with oil and season with salt and pepper. Pre-heat frying pan over high heat, add chops and cook for 2 minutes, turn and cook for another minute. (4) Place pan in oven and cook 3-4 minutes further for medium rare and the meat is still springy when pressed. (5) Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous. (6) Remove from oven and toss chops with the reserved parsley and walnut mixture. Serve immediately with warm couscous.


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