Ingredients

• 150g/5¾oz lamb chop
• ½ tbsp olive oil
• 1 lemon
• juice only
• 55g/2oz feta cheese
• crumbled
• salt and freshly ground black pepper
• 150g/5oz couscous
• 200ml/7fl oz hot vegetable stock
• 1 lemon
• juice only
• 5 tbsp olive oil
• 100g/3½oz raisins
• handful of fresh coriander
• chopped

Directions

• Preheat the grill to the highest setting.
• Rub the lamb with olive oil and fry in a hot griddle pan for three minutes on each side.
• Squeeze the lemon juice over the lamb and top with the feta cheese. Season with salt and freshly ground black pepper.
• Place under the hot grill for two minutes or until the cheese turns golden. Remove from the grill and leave to rest for five minutes.
• For the couscous
• place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
• Remove the plate and fluff up the couscous using a fork.
• Add the lemon juice and oil and season well.
• Stir through the raisins and coriander and pile onto a serving plate. Arrange the lamb on the bed of couscous and serve.