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Lamb chop with wilted chard and blackcurrant sauce (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the lamb chop1 chunky lamb chop1 tbsp olive oilsalt and freshly ground black pepper For the blackcurrant sauce1 tbsp olive oil½ shallot, diced100g/3½oz blackcurrants50ml/1¾fl oz white wine2 tbsp red wine For the couscous1 orange, juice only1 lemon, juice only100g/3½oz couscous200ml/7fl oz vegetable stock For the chard 1 tbsp olive 5 green parts chard, chopped½ shallot, diced1 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.