Cornish Food Market

Lamb Chops with Wilted Chard and Blackcurrant Sauce

Method

By Tony Tobin from Ready Steady Cook
Serves 1, adjust the amounts accordingly for more.

1. For the lamb, rub with oil and season with salt and freshly ground black
pepper.
2. Place the chop in a hot griddle pan and cook for about 2 minutes on each side or until cooked through. Rest for four minutes.
3. To make the sauce, heat the oil in a saucepan 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, mix the couscous in a bowl with the lemon zest and orange juice.
7. Pour over the hot stock and cover. Leave to stand for three minutes. Fluff the cous cous with a fork before you serve.
8. To make the chard, heat the olive oil in a frying pan. Add the shallot and chard, and cook for two minutes.
9. Add the butter. Serve with the lamb and cous cous, drizzled with the blackcurrant sauce.

Ingredients

For the lamb chop:
1 chunky lamb chop
1 tbsp olive oil
sea salt and freshly ground black pepper

For the blackcurrant sauce:
1 tbsp olive oil
½ shallot, diced
100g/3½oz blackcurrants
50ml/1¾fl oz white wine
2 tbsp red wine

For the couscous:
the juice of 1 orange
the zest of 1 lemon
100g/3½oz couscous
200ml/7fl oz vegetable stock

For the chard:
1 tbsp olive