BBC Food


Lamb chop with wilted chard and blackcurrant sauce

Tony Tobin
by Tony Tobin
from Ready Steady Cook
Serves 1 		Quick Recipe
lamb chop
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the lamb chop
1 chunky lamb chop
1 tbsp olive oil
salt and freshly ground black pepper
For the blackcurrant sauce
1 tbsp olive oil
½ shallot, diced
100g/3½oz blackcurrants
50ml/1¾fl oz white wine
2 tbsp red wine
For the couscous
1 orange, juice only
1 lemon, juice only
100g/3½oz couscous
200ml/7fl oz vegetable stock
For the chard
1 tbsp olive
5 green parts chard, chopped
½ shallot, diced
1 tbsp butter

Method

1. For the lamb, rub with oil and season with salt and freshly ground black pepper.
2. In a hot griddle pan, place the chop and cook for 4-5 minutes or until cooked through. Rest for four minutes.
3. To make the sauce, in a saucepan, heat the oil and cook the shallots for two minutes.
4. Add the blackcurrants and the red/white wine. Reduce the heat and cook for three minutes.
5. Purée the sauce and strain.
6. To make the couscous, in a bowl mix the couscous with lemon zest and orange juice.
7. Pour over the hot stock and cover. Leave to stand for three minutes.
8. Fluff with a fork before you serve.
9. To make the chard, in a frying pan heat the olive oil. Add the shallot and chard, cook for two minutes.
10. Add the butter. Serve with the lamb and couscous, drizzled with the blackcurrent sauce.