Spiced lamb chops & herb salad
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
- plus marinating
- Serves 2
- Easy
Ingredients
- 4 lamb chops
- 1½ tsp ras el hanout
- 1 garlic clove, crushed
- 1 tbsp olive oil
- zest and juice ½ lemon
- small pack parsley, roughly chopped
- ½ small pack mint, leaves picked and roughly chopped
- ½ red onion, finely chopped
- 50g pomegranate seeds
- 2 heaped tbsp houmous, from a tub
- warm toasted pitta bread, rubbed with a halved garlic clove, to serve
Method
-
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.
-
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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