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=Mango Glazed Lamb with Fruity Cous Cous= Rate this recipe Serves: 2 Prep time: 10 minutes Cooking time: 20 minutes 

INGREDIENTS
1 x 100g sachet of Ainsley Harriott Spice Sensation Cous Cous

1 Granny Smith eating apple, cored and diced

25g (1oz) raisins

2 poppadums, pre-cooked if available

sunflower oil if not using precooked poppadums for frying (optional)

4 x 100g (4oz each) loin lamb chops

30ml (2 tbsp) mango chutney

salt and freshly ground black pepper

STEP 1
Make Ainsley Harriott Spice Sensation Cous Cousaccording to the directions on the sachet and then fold in the apple and raisins. Keep warm.

STEP 2
If not using pre-cooked poppadums, cook the poppadums in the oil according to sachet instructions and drain well on kitchen paper.

STEP 3
To cook the lamb: Pre-heat the grill to the highest setting. Brush the lamb chops with the mango chutney, then season lightly and arrange on the grill rack. Cook for 6-8 minutes on each side until well glazed and tender.

STEP 4
<p style="margin-top:11px;margin-bottom:11px;">Arrange the poppadums on two plates and add a portion of the Ainsley Harriott Spice Sensation Cous Cous to each one. Arrange the chops on the side of the plate, and serve.

STEP 5
<p style="margin-top:11px;margin-bottom:11px;">Other Ideas: Marinate the lamb chops in thick Greek yoghurt mixed with a touch of mild curry paste.