This evening's meal was a collection of recipes that synergistically came together around meat that was fast approaching expiration in the freezer.

It was the interesting combination of red peppers, heaps of garlic and walnuts that ensured Ottolenghi's recipe for muhammara jumped out at me from his book simple. The link I have shared here is slightly different from the recipe that features in the book, but the jist is the same. It was the muhammara, that reminded me of the lamb loin chops that needed to be dug out, defrosted and cooked.

I had also been flicking through an old issue (41) of Donna Hay Magazine (which sadly closed on publication of its 100th edition in 2018) and was captivated by the food photography for a spiced lamb chop recipe served with couscous tossed with peas and mint.

Hay's accompaniment to her chops became the side to sweet Scottish Borders lamb (from Windshiel Organic Farm), and Ottolenghi's red pepper dip. My couscous looked nothing like the image of Hay's well forked granules of steamed and dried durum wheat but I consoled myself by the fact that altogether the components of this evening's meal sat on the plate like the well composed notes of a symphony.