Moroccan Spiced Lamb Moroccan Spiced Lamb

Moroccan Spiced Lamb

prep time
10 mins

cook time
12 minutes

serves
4 people

Ingredients

  • 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

Method

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.