Moroccan Lamb Chops
25 mins total time
25 mins active time
Easy
Serves 4
Ingredients
Measurements:
- 16 lamb rib chops
- 3 tbsp Moroccan spice blend
- Flaky sea salt
to season
- Freshly ground black pepper
to season
- 2 tbsp olive oil
For the Moroccan spice blend:
- 12 cardamom pods
- 4 tbsp cumin seeds
- 2½ tbsp coriander seeds
- 2 cinnamon sticks
halved
- 2 tsp fennel seeds
- ½ tsp whole black peppercorns
- ½ tsp whole allspice berries
- 2 tsp sweet paprika
- 1½ tsp ground turmeric
To serve:
- Lemon wedges
- Green salad
Instructions
- 1To make the Moroccan spice blend, lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
- 2Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Transfer to a bowl. Add the paprika and turmeric. Stir with a fork until combined. You will need 3 tablespoons for this recipe. Spoon the remaining spice blend into an airtight container and store in a cool place for up to 3 months.
- 3To make the Moroccan lamb chops, place the lamb in a single layer on a large tray or baking sheet. Sprinkle with the 3 tablespoons Moroccan spice blend and turn to coat. Season with salt and pepper.
- 4Heat the oil in a large skillet over medium-high heat. Cook lamb, in batches, for 2-4 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; set aside to rest for 5 minutes.
- 5Place lamb onto serving plates, serve with lemon wedges and salad.
