Moroccan Spiced Lamb Moroccan Spiced Lamb

Moroccan Spiced Lamb

This recipe pairs perfectly marinated lamb chops with jewelled couscous for a meal full of Moroccan flavours.

prep time
10 mins

cook time
16 minutes

4 people

  • Energy(KJ)


  • Energy(Kcal)


  • Fat(g)


  • Saturates(g)


  • Carbohydrate(g)


  • Sugars(g)


  • Fibre(g)


  • Protein(g)


  • Salt(g)



  • 8 lamb chops
  • 1–2 teaspoons ras el hanout or Moroccan seasoning mix
  • Grated zest and juice of ½ large lemon
  • 2 tablespoons rapeseed oil
  • For the jewelled couscous

  • 400g couscous
  • 600ml good, hot vegetable stock
  • 100g toasted flaked almonds
  • 2 x 100g cartons pomegranate seeds
  • Small handful freshly chopped mint
  • Freshly chopped coriander leaves, to garnish


1. Place the chops in a large bowl, season and add the ras el hanout or Moroccan seasoning mix, lemon zest and juice and oil. Mix well, cover and marinate for 2 hours or overnight in fridge.

2. To prepare the couscous, put the couscous in a large, shallow, heatproof bowl, add stock, stir gently, cover and leave to stand for 5 mins until the liquid is absorbed.

3. Fluff up the couscous with a fork and add the almonds and pomegranate seeds. Stir in the mint and season.

4. Cook the chops under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side.

5. Spoon the couscous on to a large serving plate, add the chops, garnish with the coriander leaves and serve immediately.