Step 1

Heat the oven to 180?C

Step 2

Season the lamb chops, place on an oven tray and roast until cooked and crispy (about 35 minutes). If you like them less crispy take them out a little sooner.

Step 3

When the lamb has about 15 minutes to go, thinly slice the pears and Brussels sprouts.

Step 4

Heat a little oil in a pan and cook the pears and Brussels sprouts on medium. Season. Turn as they cook trying not to break them up.

Step 5

Prepare the couscous as per the instructions on the packet.

Step 6

Then in a kitchen whizz or by hand finely chop parmesan, mint, and hazelnuts, sun dried tomatoes and mix with 100ml of olive oil. Add a little bit of water if the mixture needs help to blend.

Step 7

When the couscous is ready, fold the mint and parmesan mixture through it, along with the pears and Brussels sprouts.

Step 8

The lamb chops can be served on the couscous either whole or with the meat removed from the bone.

Step 9

Add a little shaved parmesan and mint leaves to garnish.

Step 10

You can make and freeze pesto in ice cube trays to use later.

Step 11

Sundried tomatoes are great in any winter slow cooker beef or lamb meals.

Step 12

Add lightly roasted almonds or some broccoli to the couscous.

Step 13

Brown rice or quinoa can replace the couscous.