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Moroccan spiced lamb chops with moghrabieh and roasted beetroot

Name: Moroccan spiced lamb chops with moghrabieh and roasted beetroot
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 bunches baby beetroot (red and gold), trimmed; 2 cups (450g) moghrabieh (large pearl couscous - see notes); 8 lamb loin chops; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 3 tsp zaatar (see notes); 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-style yoghurt, to serve

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Moroccan spiced lamb chops with moghrabieh and roasted beetroot

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by Warren Mendes

delicious. team

Oct 03, 2015

Take your tastebuds on an exotic journey with these spicy lamb chops.

2 bunches baby beetroot (red and gold), trimmed
2 cups (450g) moghrabieh (large pearl couscous - see notes)
8 lamb loin chops
1/2 tsp ground cumin
1/2 tsp ground cinnamon
3 tsp zaatar (see notes)
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-style yoghurt, to serve

Method

1.

Preheat the oven to 200C. 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 frypan over medium-high heat and cook lamb, turning, for 6-8 minutes for medium or until cooked to your liking.
4.

Set aside, loosely covered with foil, for 5 minutes to rest.
5.

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.