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Moroccan spiced lamb chops with moghrabieh and roasted beetroot
Moroccan spiced lamb chops with moghrabieh and roasted beetroot
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulge in spicy exotic lamb chops.
Ingredients:
  • 2 bunches baby beetroot (red and gold), trimmed
  • 450g moghrabieh
  • 8 lamb loin chops
  • 1.25 gm ground cumin
  • 1.25 gm ground cinnamon
  • 3 tsp zaatar (see notes)
  • 80ml olive oil
  • 20.00 ml red wine vinegar
  • 1/2 bunch mint, leaves picked
  • 35g almond
  • Thick Greek-style yoghurt, to serve
Instructions:
  • Preheat your oven to 200C. Individually wrap each beetroot in foil and arrange them on a baking tray. Roast until tender, about 35-40 minutes.
  • Prepare the moghrabieh according to the package instructions.
  • Coat lamb with a flavorful blend of cumin, cinnamon, salt, pepper, and 1 tsp zaatar. Sear lamb in 2 tbs oil over medium-high heat, flipping occasionally, for 6-8 minutes for medium doneness or to your preference.
  • Let it rest, covered loosely with foil, for 5 minutes before serving.
  • Drizzle the remaining 2 tablespoons of olive oil over the moghrabieh along with the vinegar and remaining 2 teaspoons of zaatar. Peel and halve the beetroot. Serve the lamb with the moghrabieh topped with mint, almonds, and yogurt.

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