Name: Sticky lamb chops with chickpea salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 1
Ingredients: 57.20 gm honey; 86.63 gm lemon juice; 56.88 gm extra virgin olive oil; 40.00 ml Moroccan Seasoning , plus extra 1 tsp; 12 lamb cutlets, trimmed; 400g can chickpeas, drained, rinsed; 250g cherry tomatoes, halved; 1 Lebanese cucumber, thinly sliced into ribbons; 60g baby spinach; 1 small red onion, cut into thin wedges; 40.00 ml chopped dry roasted almonds; Lemon wedges, to serve

Sticky lamb chops with chickpea salad

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Prep Time:
10 minutes

Cook Time:
6 minutes

Total Time:
16 minutes

Moroccan marinated lamb chops paired with a fresh salad.

Ingredients:

57.20 gm honey
86.63 gm lemon juice
56.88 gm extra virgin olive oil
40.00 ml Moroccan Seasoning , plus extra 1 tsp
12 lamb cutlets, trimmed
400g can chickpeas, drained, rinsed
250g cherry tomatoes, halved
1 Lebanese cucumber, thinly sliced into ribbons
60g baby spinach
1 small red onion, cut into thin wedges
40.00 ml chopped dry roasted almonds
Lemon wedges, to serve

Instructions:

In a bowl, mix together honey, 2 tablespoons lemon juice, 2 tablespoons oil, and spice mix. Add lamb, ensuring it is evenly coated in the mixture.
Preheat a chargrill pan over medium heat. Grill lamb for 3 minutes on each side for a perfect medium cook or until desired doneness. Place on a plate and loosely cover with foil to rest.
In a bowl, mix chickpeas, tomato, cucumber, spinach, onion, remaining lemon juice, remaining oil, and extra spice mix. Serve lamb alongside salad, lemon wedges, and a sprinkle of almonds.

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