This recipe pairs perfectly marinated lamb chops with jewelled couscous for a meal full of Moroccan flavours.
Prep Time: 10 mins
Cook Time: 16 minutes
Serves: 4 people
Ingredients
8 lamb chops
1–2 teaspoons ras el hanout or Moroccan seasoning mix
Grated zest and juice of ½ large lemon
2 tablespoons rapeseed oil
For the Jewelled Couscous:
400g couscous
600ml good, hot vegetable stock
100g toasted flaked almonds
2 x 100g cartons pomegranate seeds
Small handful freshly chopped mint
Freshly chopped coriander leaves, to garnish
Method
Place the chops in a large bowl, season and add the ras el hanout or Moroccan seasoning mix, lemon zest and juice and oil. Mix well, cover and marinate for 2 hours or overnight in fridge.
To prepare the couscous, put the couscous in a large, shallow, heatproof bowl, add stock, stir gently, cover and leave to stand for 5 mins until the liquid is absorbed.
Fluff up the couscous with a fork and add the almonds and pomegranate seeds. Stir in the mint and season.
Cook the chops under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side.
Spoon the couscous on to a large serving plate, add the chops, garnish with the coriander leaves and serve immediately.