Grilled Moroccan lamb chops

Name: Grilled Moroccan lamb chops
Total time: 30 min
Yield: 4
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

With harissa-spiked houmous and coleslaw

Gluten-freegf

“Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour. ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving

Calories 857 43%
Fat 67.0g 96%
Saturates 17.9g 90%
Sugars 11.8g 13%
Protein 35.8g 72%
Carbs 22.1g 9%

Of an adult's reference intake

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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
COLESLAW
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

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Method

Preheat the oven to 180ºC/350ºF/gas 4.
Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.
Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
Toast in the preheated oven until lightly golden, then remove and allow to cool.
For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.
Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.
Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.
Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.
Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw – delicious!