Moroccan Spiced Lamb Chops With Moghrabieh And Roasted Beetroot
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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
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1/4 cup (35g) slivered almonds, toasted
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Thick Greek-styley oghurt, to serve
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.
