Lamb Chops with Ras el Hanout
Photography by Manja Wachsmuth.
Sometimes just a few ingredients are all that’s needed to make a really tasty meal – juicy lamb chops, Med spices and pomegranate molasses do just this.
Serves: 4
INGREDIENTS
10 lamb chops
olive oil
4 teaspoons ras el hanout
2 tablespoons olive oil
1 cup thick plain yoghurt
pomegranate molasses, for drizzling
sprigs of fresh herbs and lemon wedges to garnish
METHOD
Heat a little oil in a large sauté pan.
Sprinkle the chops with half the ras el hanout and season with salt and pepper.
Cook for 3–5 minutes each side until golden but still a little pink on the inside. Mix the remaining spice mix with 2 tablespoons of olive oil and a little salt.
Spread the yoghurt over a platter and top with the lamb chops. Drizzle over the spice oil then with pomegranate molasses. Top with herbs and serve with lemon wedges. Serves 4.
Cook's note: We served our lamb chops with cooked green beans topped with sautéed almonds and grilled bread for mopping up the juices. Ras el Hanout is available at food stores and good supermarkets.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!