Moroccan Spiced Lamb Chops
One portion, 20 minutes, and only 10 minutes of chopping. About 870 kcal and 42 g protein.
Per portion
Calories from protein 19%, carbs 25%, fat 56%. Estimated from the ingredients.
Roughly £3.90 a portion.
Method
- 1
Cut a wedge from the lemon and keep it back, then mix the garlic, cumin, paprika, coriander, oil and the juice from the rest of the lemon into a paste and rub over the lamb chops. Leave to marinate for 5 minutes if time allows.
- 2
Heat a griddle or frying pan over high heat and cook the chops for 3–4 minutes each side, until charred and cooked to your liking.
- 3
Rest for 2 minutes while you warm the flatbread.
- 4
Season to taste with salt and black pepper, then toss the tomato, cucumber, red onion and mint together and serve alongside the chops with the flatbread and the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/moroccan-spiced-lamb-chops/
