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Australian Lamb Loin with zucchini, walnut and caper couscous


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  • 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
  • 3/4 cup walnuts, toasted and finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2-3 tablespoons capers, to taste
  • 2 zucchini, chopped


Servings 4


Step 1

(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


(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


(4) Place pan in oven and cook 3-4 minutes further

for medium rare and the meat is still springy when


(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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