QUEBEC LAMB CHOPS with Sundried Tomato Pesto Couscous and Tzatziki

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2 portions


20 minutes


  • 6 Quebec lamb loin chops
  • Bunch of parsley, chopped
  • 3/4 cup couscous
  • 1 cup water or vegetable broth
  • 1 small yellow onion, chopped
  • 1 small zucchini, cubed
  • 1 cup cherry tomatoes, halved
  • 2-3 tbsp. sun-dried tomato pesto
  • 50g crumbled feta cheese
  • 1 lemon
  • 4 tbsp. tzatziki
  • Olive oil
  • Salt and pepper


  1. Put the lamb chops in a bowl with a generous drizzle of oil, half the parsley, salt and pepper.
  2. Mix and leave to marinate for a few minutes.
  3. Bring water or vegetable broth to a boil. When the water boils, add the couscous, cover and remove the pan from the heat.
  4. Let the couscous absorb the liquid, about 4-5 minutes. Break up the couscous with a fork when it is puffy.
  5. Heat a drizzle of oil in a skillet over medium high heat.
  6. Cook the onion, zucchini and tomatoes for 3-5 minutes. Salt and pepper. The vegetables should be tender, but not soft.
  7. Add the cooked couscous and pesto to the pan. Mix 1-2 minutes. Add the remaining parsley and lemon juice then remove from the pan.
  8. Wipe out the skillet. Add a drizzle of oil to the pan over medium heat.
  9. Cook the lamb chops 4-5 minutes on each side.
  10. Serve the chops with the couscous, tzatziki and lemon juice to taste.
Chef Gabrielle Pellerin’s recipe.