Spiced lamb chops & herb salad

Spiced lamb chops & herb salad

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(1 ratings)

Prep: 15 mins Cook: 8 mins plus marinating

Easy

Serves 2
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad

Nutrition and extra info

Nutrition: per serving

  • kcal587
  • fat41g
  • saturates16g
  • carbs12g
  • sugars7g
  • fibre3g
  • protein41g
  • salt0.9g
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Ingredients

  • 4 lamb chops
  • 1½ tsp ras el hanout
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small pack mint, leaves picked and roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ red onion, finely chopped
  • 50g pomegranate seeds
  • 2 heaped tbsp houmous, from a tub
    Houmous in a pot

    Houmous

    hoom-iss, hum-iss

    A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…

  • warm toasted pitta bread, rubbed with a halved garlic clove, to serve

Method

  1. Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.

  2. Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.

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