Clodagh McKenna’s Moroccan spiced lamb chops
- Published: 8 Dec 21
- Updated: 25 Mar 24
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.
-
Serves 2-3 -
Hands-on time 20 min, plus marinating. Simmering time 10-15 min.
Nutrition
- Calories
- 671kcals
- Fat
- 43g 13g saturated)
- Protein
- 32.3g
- Carbohydrates
- 35.6g (5.5g sugars)
- Fibre
- 6.1g
- Salt
- 0.6g
delicious. tips
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.
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.