Ingredients

Steps

• Rub the lamb chops with chilli powder, cayenne pepper, turmeric, salt, and pepper.
• Preheat a chargrill pan and add 5ml of oil.
• Cook the lamb for 4 to 5 minutes on each side.
• Remove the lamb from the heat and rest for 3 minutes.
• Heat the remaining 60ml of oil in a pan and sauté the red onion and pepper for 5 minutes.
• Add the spinach to the vegetables and remove from the heat sources.
• Mix the cooked vegetable mixture with 150g of cooked couscous in a bowl.
• Serve the salad on a plate topped with the rested lamb chops.