Spiced lamb chops & herb salad
Serves 2
Easy
Prep:
Cook:
plus marinating
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
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- 4 lamb chops
- 1 ½ tsp ras el hanout
- 1 garlic clovecrushed
- 1 tbsp olive oil
- zest and juice 0.5 lemon
- small pack parsleyroughly chopped
- 0.5 small pack mintleaves picked and roughly chopped
- ½ red onionfinely chopped
- 50g pomegranate seeds
- 2 heaped tbsp houmousfrom a tub
- warm toasted pitta breadrubbed with a halved garlic clove, to serve
Nutrition: per serving
- kcal587
- fat41g
- saturates16g
- carbs12g
- sugars7g
- fibre3g
- protein41g
- salt0.9g
Method
step 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.
step 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.
