Moroccan Lamb Chops


serves: 4
1 tbsp oil
2 tsp cumin seeds
1 onion, finely chopped
1 clove garlic, finely chopped
2 tsp ground coriander
1 tsp turmeric
410 g can chickpeas, drained
400 g can chopped tomatoes
Zest of 2 lemons
7 g fresh mint
7 g fresh coriander
7 g fresh flat leaf parsley
4 lamb chops
Salt and freshly ground black pepper
200 g couscous
1 tbsp oil
1/2 tsp salt
Juice of 2 lemons
75 g ready to eat apricots, finely chopped
15 g butter


1. Heat the oil in a medium size frying pan and fry the cumin seeds until well toasted. Add the onion and cook until softened.

2. Then add the garlic, ground coriander, turmeric, chickpeas and cook for a further 2 minutes.

3. Stir in the tomatoes, lemon zest and bring to the boil, reduce the heat and simmer slowly for 7-10 minutes. Add a little water if the sauce becomes too dry.

4. Pre-heat the oven to 190°C, 375°F Gas Mark 5. Heat a large frying pan and seal the lamb chops on both sides until well browned.

5. Transfer to a baking tray and cook in the oven for approximately 20 minutes.

6. Meanwhile make the couscous by pouring it into a pan containing 300 ml boiling water, oil and salt then cover and leave to stand for 5 minutes.

7. Using a fork stir in the lemon juice and apricots.

8. Place the saucepan over a low heat, add the butter and reheat gently for 3 - 5 minutes forking the grains to separate.

9. Stir the herbs and seasoning into the tomato sauce and adjust consistency.

10. Serve the couscous with the lamb chops and tomato sauce.

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