8 lamb chops
1 Tbsp no-salt lemon pepper seasoning blend
2 Tbsp olive oil
Pea and feta salad
¾ cup frozen peas
1 butter lettuce, trimmed, washed, torn
1 large avocado, sliced
200 g block soft feta, crumbled
½ cup fresh mint
¼ cup French salad dressing
- Toss lamb with seasoning and half the oil in a large bowl.
- Heat remaining oil in a large, non-stick frying pan over medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.
- Meanwhile, to make salad, boil or microwave peas until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl with remaining ingredients. Toss to combine.
- Serve lamb with salad and couscous.