New Zealand is a country
mocked known for its vast number of sheep, so it always surprises me that lamb is so expensive to buy. I tend to buy it only when it is on special, which is a shame as I reeeeally enjoy it.
This recipe is based on one in Jamie Oliver’s 30 Minute Meals. He uses lamb racks, but they were a
little lot out of my budget, so I used shoulder chops and adjusted the cooking times accordingly.
Moroccan-Style Lamb Chops with Couscous – Serves 4
6-8 shoulder chops
salt and pepper
1/2c fresh flat-leaf parsley, chopped
To serve: flatbreads, hummus and natural yoghurt
Preheat baking tray and oven to 200degC.
Sprinkle both sides of the lamb chops with paprika, thyme and cumin. Press the spices into the meat with your hands.
Heat a small amount of olive oil in a fry pan and brown the chops on both sides. Remove to the heated tray and cook for 7-14 minutes, depending on how you like your lamb cooked.
Drizzle your flatbreads with some olive oil and sprinkle with dried oregano and a dash of salt; wrap in tin foil and place in the oven to warm through.
Place the couscous in a bowl and drizzle over some olive oil; cover with 1c boiling water and stir. Cover the bowl with a plate and leave to plump up.
When the lamb is cooked to your liking, remove them and the breads from the oven and leave to rest for five minutes.
Add the parsley and juice of half a lemon to the couscous and fluff up with a fork to separate the grains. Season to taste.
Serve with natural yoghurt and hummus, with the remaining lemon juice squeezed over the chops.
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