Minted Lamb With Pea Couscous

• 8 None lamb chops, 5.25 oz each
• 1/3 cup mint sauce
• 2.5 oz couscous
• 5.25 oz frozen peas, thawed
• 1/3 cup chicken stock
• 1 clove garlic, crushed
• 1 None small red onion, finely chopped
• 1 None small carrot, coarsely grated
• 1/2 cup ricotta, crumbled
• 1/2 oz flat-leaf parsley, chopped
• None None Lemon wedges, to serve

1. Preheat a grill or griddle pan. Place lamb and mint sauce in a large bowl and turn to coat. Grill lamb, brushing with sauce, for 2-3 mins each side for medium, or until cooked as desired. Transfer lamb to a plate, cover with foil and leave to rest for 5 mins.
2. Meanwhile, place couscous and peas in a large heatproof bowl. Bring stock to a boil and stir in to couscous and peas. Cover with plastic wrap and set aside for 5 mins or until liquid is absorbed. Using a fork, fluff and separate grains. Add garlic, onion, carrot, ricotta and parsley. Season to taste and stir to combine.
3. Spoon couscous on to plates and top with lamb. Serve with lemon wedges.

lamb chops, mint sauce, couscous, frozen peas, chicken stock, clove garlic, red onion, carrot, ricotta, flatleaf parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21232 (may not work)