Lemon Lamb With Carrot Couscous

• 8 None loin lamb chops
• 1/4 cup vegetable oil
• 1 tsp oregano leaves
• 1 clove garlic, crushed
• 1 cup couscous
• 1 cup boiling vegetable or chicken stock
• 1 large carrot, coarsely grated
• 1 cup packed baby arugula leaves
• 2 None green onions, finely chopped
• 1/3 cup pimento-stuffed green olives, sliced
• 1/2 cup store-bought tzatziki, to serve
• 1 tbsp finely grated lemon peel, to serve
• None None Lemon wedges, to serve

1. Place lamb in a shallow glass dish. Whisk 2 tbsp of the oil, oregano and garlic; pour over lamb. Turn to coat. Cover with plastic wrap; refrigerate 15 mins.
2. Preheat a grill pan to high heat or preheat grill to medium-high. Cook lamb 3 mins each side for medium doneness or cook to desired doneness. Transfer to a plate. Cover with foil; let stand 5 mins.
3. Meanwhile, place couscous and remaining 2 tbsp oil in a large bowl; stir in stock. Cover with plastic wrap; let stand 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in carrots, arugula, onions and olives. Whisk tzatziki dip with 1 tbsp water in a small bowl.
4. To serve, spoon couscous onto plates. Top with lamb; sprinkle with lemon peel. Spoon tzatziki over top. Serve with lemon wedges.

chops, vegetable oil, oregano, clove garlic, couscous, boiling vegetable, carrot, arugula, green onions, green olives, storebought, lemon peel, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23535 (may not work)