Mustard & Lemon Lamb Chops with Bok Choy and Couscous

Combine lamb chops, seeded mustard, parsley paste, lemon zest, lemon juice, olive oil and salt in a large mixing bowl, mix well. Marinate for 1 hour.

Blanch the bok choy in boiling water in a large saucepan for about 1 1/2 minutes. Immediately remove it from the water into a colander and set aside.

Heat a frypan over medium-high heat. Cook the lamb for 4-5 minutes each side or until cooked to your liking.

Meanwhile, in a saucepan, bring 2 cups of water to boil and stir in the couscous. Cover and remove from the heat. Stand for 5 minutes.

Heat 1 teaspoon of oil in a wok or frypan oven medium heat. Fry pickled bamboo shoot strips for 1 minute. Add blenched bok choy and stir fry for another minute. Serve with lamb chops and couscous.