Protein Upgrade | Air Fryer Savoury Browned Grass-Fed Lamb Chops
with Warm Veggie-Studded Pearl Couscous Salad
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
There’s no better lamb to fry! These grass-fed T-bone lamb chops are punched up and powered on by our Onions & Onwards seasonings, boasting bold herbs and spices. They come out of the Air Fryer beautifully browned and moist, using less oil and less cleanup than traditional frying techniques. Float them over a cheerful salad of deliciously textured pearl couscous, tossed with sautéed sweet pepper, tomato and roasted pepper, ready in just 15 minutes.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Garlic clove
- 1 Tomato
- 1 Sweet pepper
- 1 Roasted pepper
- 165g Multicoloured pearl couscous
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
10 g
Saturated Fat
3 g
Sodium
750 mg
Total Carb
76 g
Sugars
6 g
Protein
82 g
Fibre
6 g
Preparation
Boil the couscous
Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil. Add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Fry the lamb
Meanwhile, pat the lamb* dry with paper towel and rub with oil; season with ⅔ of the spices and S&P. Add to the air fryer basket and fry, 10 to 13 min., until browned and cooked as desired. Transfer to a plate.
Mise en place
Meanwhile, core and medium-dice the sweet pepper. Medium-dice the tomato. Roughly chop the roasted pepper. Mince the garlic.
Sauté the sweet pepper & tomato
In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper and tomato. Sauté, 3 to 4 min., until tender; season with the remaining spices and S&P.
Make the couscous salad
To the bowl of couscous, add the sweet pepper, tomato, roasted pepper and S&P; stir well.
Plate your dish
Divide the couscous salad between your plates. Top with the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
