8 lamb midloin chops (1kg)
1 tablespoon Harissa Middle Eastern blend
2 tablespoons olive oil
800g tub fresh Israeli couscous salad (See Tip)
180g baby spinach leaves
200g tub tzatziki
1 teaspoon Harissa Middle Eastern blend
2 tablespoons finely chopped fresh mint
To make mint yoghurt, combine all ingredients in a bowl. Mix well.
Toss lamb with spice blend in a large bowl. Season with pepper.
Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add lamb. Cook, for about 4 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil. Wipe pan clean.
Return pan to a medium heat with remaining oil. Add couscous salad and spinach. Cook, stirring for about 2 minutes, or until heated through and spinach is wilted. Remove.
Serve lamb with warm couscous salad and mint yoghurt.
TIP! Fresh Israeli couscous salad is available from the refrigerated section of Woolworths supermarkets. The harissa spice blend can be replaced with Moroccan seasoning.