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Lamb Loin Chops

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1 tins tin Chickpeas Chickpeas
200 g g Couscous Couscous
1 Lemon Lemon
(juice of half)
2 cloves clove Garlic Garlic
1 tub tub Pesto Pesto
1 packet packet Snack Peppers Snack Peppers
300 ml ml Water Water
Salt Salt
1 packet packet Lamb Chop Lamb Chop
2 tbsp tbsp Olive Oil Olive Oil
2 packet packet Raisin Raisin

Lamb Loin Chops, Roasted Sweet Peppers and Couscous

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35 min


  1. First make the cops cos.Put the couscous in a large bowl with the raisins and pour over the boiling water.Cover tightly with cling film and leave for 10 minutes.
  2. Fluff up the couscous with a fork then fold in the chick peas , green pesto and lemon , season , and start to cook your chops.
  3. Heat the olive oil in a frying pan until gently smoking, carefully add your chops to the pan along with the peppers , season andcook for 4 minutes on one side , until nicely browned, then turn them over, jostling the peppers along side them.
  4. Scatter the garlic around the pan and cook the chops for 2 more minutes then serve on top of the couscous which will be at room temperature.
  5. Divide the peppers on top along with the garlicky oil,and eat straight away.