Grilled Moroccan lamb chops

grilled Moroccan lamb chops

Serves 4

  • 8 quality lean lamb cutlets

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon dried mint

  • 1 teaspoon mild smoked paprika

  • zest and juice of ½ lemon

  • extra virgin olive oil

  • 1 tablespoon fennel seeds

  • 1 tablespoon cumin seeds

  • 200 g blanched almonds

  • 200 g houmous

  • 2 tablespoons harissa paste

  • For the coleslaw

  • 2 carrots, peeled

  • ½ celeriac, peeled

  • ¼ small red cabbage, core cut out

  • ½ onion, peeled

  • 6 tablespoons natural yoghurt

  • zest and juice of 1 lime

  • 1 small bunch fresh coriander, leaves picked, stalks finely chopped

Preheat the oven to 180ºC/350ºF/gas 4. Lay the lamb chops out on a plate and sprinkle them with salt and pepper, the mint, paprika and lemon zest. Then squeeze over the lemon juice, drizzle with olive oil and massage the flavours into the chops with your fingertips. Leave the lamb to marinate for an hour or so.



Crush the fennel and cumin seeds in a pestle and mortar or a Flavour Shaker. Put the crushed spices and almonds on a baking tray, drizzle with olive oil, season and toss together until all the nuts are coated in the spice mixture. Toast in the preheated oven until lightly golden, then take them out and leave to cool.



To make the coleslaw, shred the carrots and celeriac on a mandoline. Slice the cabbage and onion as finely as you can with a sharp knife. Place the veg in a bowl with the yoghurt, the lime zest and juice and the coriander stalks. Mix well and season with salt and pepper.



Scoop the houmous into a nice bowl, spoon the harissa and a lug of olive oil on top and swirl them half in with a spoon to get a rippled effect. Put to one side.



Put the cooled spiced nuts in a sandwich bag and smash them up with the bottom of a pan or a rolling pin.



Preheat a griddle pan and cook the lamb over a high heat for 3 minutes on each side or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange a bowl of houmous, the coleslaw and spicy nuts around them. Sprinkle with coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw.

Nutritional Information

Grilled Moroccan lamb chops

With harissa-spiked houmous and coleslaw

More Lamb recipes ->
0 foodies cooked this
Griddling the lamb chops in spices really brings out that bold, sweet meaty flavour
Serves 4
30m
Super easy
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Method

The best time to eat spring lamb is in the summer when it's had time to develop a bit of flavour, and this is a fantastic way to eat it!

Preheat the oven to 180ºC/350ºF/gas 4. Lay the lamb chops out on a plate and sprinkle them with salt and pepper, the mint, paprika and lemon zest. Then squeeze over the lemon juice, drizzle with olive oil and massage the flavours into the chops with your fingertips. Leave the lamb to marinate for an hour or so.

Crush the fennel and cumin seeds in a pestle and mortar or a Flavour Shaker. Put the crushed spices and almonds on a baking tray, drizzle with olive oil, season and toss together until all the nuts are coated in the spice mixture. Toast in the preheated oven until lightly golden, then take them out and leave to cool.

To make the coleslaw, shred the carrots and celeriac on a mandoline. Slice the cabbage and onion as finely as you can with a sharp knife. Place the veg in a bowl with the yoghurt, the lime zest and juice and the coriander stalks. Mix well and season with salt and pepper.

Scoop the houmous into a nice bowl, spoon the harissa and a lug of olive oil on top and swirl them half in with a spoon to get a rippled effect. Put to one side.

Put the cooled spiced nuts in a sandwich bag and smash them up with the bottom of a pan or a rolling pin.

Preheat a griddle pan and cook the lamb over a high heat for 3 minutes on each side or until cooked to medium. Serve the chops in a pile on one end of a chopping board and arrange a bowl of houmous, the coleslaw and spicy nuts around them. Sprinkle with coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 857
    43%
  • Carbs 22.1g
    9%
  • Sugar 11.8g 13%
  • Fat 67.0g 96%
  • Saturates 17.9g 90%
  • Protein 35.8g 80%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 8 quality lean lamb cutlets

  • sea salt

  • freshly ground black pepper

  • 1 teaspoon dried mint

  • 1 teaspoon mild smoked paprika

  • zest and juice of ½ lemon

  • extra virgin olive oil

  • 1 tablespoon fennel seeds

  • 1 tablespoon cumin seeds

  • 200 g blanched almonds

  • 200 g houmous

  • 2 tablespoons harissa paste

  • For the coleslaw

  • 2 carrots, peeled

  • ½ celeriac, peeled

  • ¼ small red cabbage, core cut out

  • ½ onion, peeled

  • 6 tablespoons natural yoghurt

  • zest and juice of 1 lime

  • 1 small bunch fresh coriander, leaves picked, stalks finely chopped