4 cloves garlic, crushed
½ teaspoon chilli flakes
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 lemon
8 lamb loin chops
1 cup Israeli couscous
1 large kūmara
1 red onion
8 brussels sprouts, halved
1½ cups vegetable stock
1 x 400g can cherry tomatoes
½ cup mixed fresh oregano, mint, coriander and/or parsley
20 Kalamata olives
100g feta, broken in pieces

I like to use loin chops here, as they are tender and meaty, but they do require a sizzle in a frying pan to achieve well-rendered fat. If you want to skip this process, lay the chops on top, not nestled in, so they get more heat.


1.Heat the oven to 200°C fan bake.
2.In a large bowl, combine the garlic, chilli flakes, vinegar and dried oregano.
3.Finely grate the lemon zest and add to the bowl along with the juice of half the lemon.
4.Add the chops and mix well to coat.
5.Leave these to marinate while you prep the veges.
6.Take a roasting tray, about 35cm × 25cm, and cover the bottom with the couscous.
7.Cut the kūmara and onion into 8 wedges each and arrange in the tray with the brussels sprouts.
8.Remove the chops from the marinade, leaving as much behind as you can.
9.To the marinade add the stock, juice from the can of tomatoes (reserve the tomatoes) and most of the fresh herbs, saving a few for garnish.
10.Pour this evenly over the veges.
11.Bake for 25 minutes, then remove from the oven and give a stir.
12.While the veges cook, sear the fat side of the lamb chops in a hot frying pan for about 5 minutes, so the fat renders and crisps up, then quickly sear the meat sides in the hot fat.
13.Nestle the chops among the couscous and veges, then dot with the reserved tomatoes, the olives and feta and bake for a further 20-25 minutes, until the chops are cooked to your liking.
14.Scatter with the remaining herbs before serving.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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