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Grilled Moroccan lamb chops
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Total Time:
30 minutes
Spice-rubbed lamb chops, seared to perfection for a bold and sweet flavor burst.
Ingredients:
  • 8 quality lean lamb cutlets
  • 1 teaspoon dried mint
  • 1 teaspoon mild smoked paprika
  • ½ a lemon
  • extra virgin olive oil
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 200 g blanched almonds
  • 200 g quality houmous
  • 2 tablespoons harissa paste
  • 2 carrots
  • ½ a celeriac
  • ¼ of a small red cabbage
  • ½ an onion
  • 1 bunch of fresh coriander
  • 6 tablespoons natural yoghurt
  • 1 lime
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Season lamb cutlets with salt, pepper, mint, paprika, lemon zest, lemon juice, and oil. Marinate for 1 hour. - Crush fennel and cumin seeds, then toss with almonds in oil. Toast in the oven until golden and cool. - Make coleslaw by shredding carrots, celeriac, cabbage, onion, and mixing with yoghurt, coriander, lime zest, lime juice, salt, and pepper. - Serve houmous in a bowl topped with harissa, oil, and smashed spiced nuts. - Grill lamb cutlets for 3 minutes on each side. Serve with houmous, spiced nuts, and coleslaw. Enjoy!

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