Spicy Moroccan chops

Spicy Moroccan chops

These lamb chops are quick and easy to grill - they'll be wonderfully tender after just a few minutes on each side

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 25 mins

Method

  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

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • 14 November 2007

    Pamela rated and commented on this recipe

    5 stars

    very tasty dish

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  • 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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  • 15 November 2011

    VikingPenguin rated and commented on this recipe

    5 stars

    So simple I thought it wouldn't work, but it did! Absolutely lovely. Had to griddle mine as the grill broke >.<

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 25 mins

Ingredients

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

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

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