Moroccan spiced lamb chops

Moroccan spiced lamb chops
  • Serves icon Serves 2-3
  • Time icon Hands-on time 20 min, plus marinating. Simmering time 10-15 min.

Clodagh McKenna spices up lamb chops with a harissa-yogurt marinade in this quick and easy recipe. Serve with a herby bulgur wheat salad. Recipe from In Minutes by Clodagh McKenna (Kyle Books £20).

For a Sunday roast with a twist, try our Moroccan spiced lamb shoulder with freekeh.

 

Nutrition: per serving

Calories
671kcals
Fat
43g 13g saturated)
Protein
32.3g
Carbohydrates
35.6g (5.5g sugars)
Fibre
6.1g
Salt
0.6g
Calories
671kcals
Fat
43g 13g saturated)
Protein
32.3g
Carbohydrates
35.6g (5.5g sugars)
Fibre
6.1g
Salt
0.6g

Ingredients

  • 4-6 British lamb chops, depending on size
  • 1 tbsp olive oil

For the yogurt marinade

  • 100g natural yogurt
  • 1 tbsp olive oil
  • 1 tbsp harissa paste
  • 1 garlic clove, crushed
  • 1 tsp ground cumin

For the bulgur wheat

  • 240ml chicken stock
  • 120g bulgur wheat (see Know How)
  • 150g green beans, halved
  • 2 tbsp extra-virgin olive oil
  • Juice 1 lemon
  • Handful flatleaf parsley, roughly chopped
  • Handful mint leaves, roughly chopped
  • 2 tbsp pine nuts
  • Handful pomegranate seeds

delicious. tips

  1. EASY SWAPS Use lamb cutlets or leg steaks instead of chops if you prefer. Depending on the thickness, they might cook a little faster than chops. If you don’t have any harissa, use 1 tsp smoked paprika instead.

  2. Bulgur wheat is cracked wheat that’s been parboiled, so it’s faster to cook than straight cracked wheat. Find it in larger supermarkets, health food stores and Mediterranean food stores. It comes in fine, medium and coarse grains. Medium is best here, but any size will work – it just may take a little more/less time to cook.

Recipe By

Clodagh McKenna

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