Spicy Moroccan chops

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Recipe by Good Food

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1. Coat the chops with harissa, then leave to marinate for 15 mins. Heat the grill to high, place chops on the grill pan, then cook for 4 mins on each side. Rest for 1 min and serve sprinkled with chopped coriander, if using. Serve with some rice or couscous.

Per serving

447 kcalories, protein 37g, carbohydrate 1g, fat 33 g, saturated fat 16g, fibre 0g, salt 0.35 g

Latest comments and suggestions

• Pamela

  14 November 2007

  Pamela rated and commented on this recipe

  

  very tasty dish

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• michwo

  18 April 2009

  michwo commented on this recipe

  didnt have harissa but am starting to experiment, used some spaghetti diavola- dried flakes of garlic, chilli and veg made this into paste with olive oil and microwaved some tilda basmati rice with pepper and courgette.really fast and tasty

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Ingredients

• 4 lamb chops
• 4 tsp harissa paste
• handful coriander leaves, optional
• rice or couscous, to serve

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Serves 4

Preparation and cooking times

Ingredients

• 4 lamb chops
• 4 tsp harissa paste
• handful coriander leaves, optional
• rice or couscous, to serve

Per serving

447 kcalories, protein 37g, carbohydrate 1g, fat 33 g, saturated fat 16g, fibre 0g, salt 0.35 g

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