Mustard & Lemon Lamb Chops with Bok Choy and Couscous

• 12 whole Lamb Loin Chops
• 3 Tablespoons Seeded Mustard
• 2 Tablespoons Parsley Paste
• 2 Tablespoons Lemon Zest
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• 1 Tablespoon Salt
• 1 bunch Bok Choy
• 2 cups Couscous
• 1 Tablespoon Pickled Bamboo Shoot (from Asian Grocery Store)
• 1 teaspoon Oil, For The Bamboo Shoots

1. Combine lamb chops, seeded mustard, parsley paste, lemon zest, lemon juice, olive oil and salt in a large mixing bowl, mix well.
2. Marinate for 1 hour.
3. Blanch the bok choy in boiling water in a large saucepan for about 1 1/2 minutes.
4. Immediately remove it from the water into a colander and set aside.
5. Heat a frypan over medium-high heat.
6. Cook the lamb for 4-5 minutes each side or until cooked to your liking.
7. Meanwhile, in a saucepan, bring 2 cups of water to boil and stir in the couscous.
8. Cover and remove from the heat.
9. Stand for 5 minutes.
10. Heat 1 teaspoon of oil in a wok or frypan oven medium heat.
11. Fry pickled bamboo shoot strips for 1 minute.
12. Add blenched bok choy and stir fry for another minute.
13. Serve with lamb chops and couscous.

chops, seeded mustard, parsley paste, lemon zest, lemon juice, olive oil, salt, bok, couscous, shoot, oil

Taken from tastykitchen.com/recipes/main-courses/mustard-lemon-lamb-chops-with-bok-choy-and-couscous/ (may not work)