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These Moroccan Dishes Can Blow Your Mind (Part 1) - Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot

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Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot

·         Serves 4

Ingredient

·         2 bunches baby beetroot (red and gold), trimmed

·         2 cups (450g) moghrabieh (large pearl couscous)*

·         8 lamb loin chops

·         1/2 tsp each ground cumin and cinnamon

·         3 tsp zaatar*

·         1/3 cup(80ml) olive oil

·         1 tbs red wine vinegar

·         1/2 bunch mint, leaves picked

·         1/4 cup (35g) slivered almonds, toasted

·         Thick Greek-styley oghurt, to serve

Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot
Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot

 Recipe

1.    Preheat the oven to 200°C. Wrap each beetroot in foil and place on a baking tray. Roast for 35-40 minutes until tender.

2.    Meanwhile, cook the moghrabieh according to the packet instructions.

3.    Season lamb with cumin, cinnamon, salt and pepper, and 1 tsp zaatar. Heat 2 tbs oil in a fry pan over medium-high heat and cook lamb, turning, for 6-8 minutes for medium or until cooked to your liking. Set aside, loosely covered with foil, for 5 minutes to rest.

4.    Add remaining 2 tbs olive oil to the moghrabieh with vinegar and remaining 2 tsp zaatar. Unwrap the beetroot, rub off the skins and halve. Serve lamb with moghrabieh, mint, almonds and yoghurt.

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