Cinnamon and chilli lamb chops with couscous salad

Aaron Craze goes all North African on us with a spiced lamb and nutty couscous dish
By Aaron Craze
Cinnamon and chilli lamb chops with couscous salad
  • Rating:
  • Serves: 4
  • Cook Time: 16 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tsp ground cinnamon
  • ½ tsp dried chillies
  • 2 tsp oil
  • 8 lean lamb cutlets or lamb chops

For the Couscous salad

  • 450 g couscous, salad
  • 50 g butter
  • 600 ml vegetable or chicken stock
  • 100 g flaked almonds, toasted
  • 50 g raisins
  • ½ cucumber, seeds removed and diced
  • Large handful chopped mint


1. In a shallow dish mix together the cinnamon, chilli flakes, oil and a pinch of salt and freshly milled black pepper.

2. Place the chops on a chopping board and brush with the flavoured mixture on both sides.

3. For the couscous: put the couscous and butter in a large shallow heatproof bowl. Add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).

4. Fluff up the couscous with a fork then add the remaining couscous ingredients. Season if required and set aside.

5. Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.

6. Serve the lamb with the couscous salad and houmous.

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