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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!