Spiced lamb chops and herb salad
Spiced lamb chops & herb salad
Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad
- plus marinating
- Serves 2
- Easy
Nutrition per serving
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Calories 587
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Carbohydrates 12
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Saturated Fat 16
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Sugar 7
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Protein 41
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Fat 41
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Fiber 3
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Salt 0.9
Ingredients
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4 lamb chops
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1½ tsp ras el hanout
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1 garlic clove, crushed
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1 tbsp olive oil
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zest and juice ½ lemon
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small pack parsley, roughly chopped
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½ small pack mint, leaves picked and roughly chopped
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½ red onion, finely chopped
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50g pomegranate seeds
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2 heaped tbsp houmous, from a tub
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warm toasted pitta bread, rubbed with a halved garlic clove, to serve
Method
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Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.
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Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.