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Moroccan Lamb Loin Chops with Couscous Salad

Ingredients (Moroccan Lamb Loin Chops):
1 kg Mick's Lamb Loin Chops
1/4 cup Fresh Mint, chopped
1/4 cup Coriander, chopped
3 Garlic Cloves, finely chopped
2 tbsp Lemon Juice
2 tbsp Olive Oil
1 tbsp Cumin
1 1/2 tsp Paprika
1/2 tsp Ground Ginger
1/2 tsp Turmeric
Salt & Pepper, to taste

Ingredients (Couscous Salad):
200g Couscous
200ml Chicken Stock
1 cup Cherry Tomatoes, halved
1 cup Kalamata Olives, pits removed & roughly chopped
1/2 cup Fresh Basil, chopped
1/2 Red Onion, finely chopped
1 Lebanese Cucumber, seeds removed & finely diced
Salt & Pepper, to taste

Ingredients (Dressing):
1/4 cup Olive Oil
Juice of 1 Lemon
2 Garlic Cloves, finely chopped
2 tsp Fresh Parsley, chopped
1 tbsp Fresh Basil, chopped

Method (Moroccan Lamb Loin Chops):
Step One - In a large mixing bowl whisk together the herbs, garlic, lemon juice, olive oil and spices. Add the lamb chops and mix well to ensure that the meat is evenly coated. Cover the bowl and refrigerate for 1-2 hours.
Step Two - On a lightly oiled BBQ plate cook the lamb loin chops for 5 to 8 minutes on each side, or until liking.
Step Three - Serve alongside the couscous salad.

Method (Couscous Salad & Dressing):
Step One - Warm the chicken stock in a saucepan, bringing to just boiling point. Remove from heat and add the couscous. Cover and set aside for 10 minutes.
Step Two - Gently fluff the couscous with a fork and season with pepper. When completely cool, add the cucumber, tomatoes, onions, olives and basil.
Step Three - In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley and basil. Season with salt and pepper.
Step Four - Transfer the salad to a serving bowl. Pour the dressing over the salad and stir until well combined. Refrigerate whilst you cook the lamb loin chops.

 

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