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
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.