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Ras el hanout-glazed lamb chops recipe

Ras el hanout-glazed lamb chops

An easy, yet delicious, lamb chop recipe made with the wonderful spice mix – ras el hanout – as well as lemon, garlic and parsley. This is a quick 15 minute main course that would be perfect served with a couscous salad.

See method
  • Serves 4
  • 5 mins to prepare and 10 mins to cook

    Ingredients

    • 8 lamb chops
    • 2 tbsp olive oil
    • 3 tbsp ras el hanout
    • ½ lemon, zested and juiced
    • 2 large garlic cloves, finely crushed
    • 3 tbsp fresh flat-leaf parsley, roughly chopped

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    Method

    1. Rub the lamb chops all over with 1 tbsp olive oil. In a small bowl, mix the remaining 1 tbsp oil with the ras el hanout, lemon zest and juice, and garlic.
    2. Preheat a griddle pan over a high heat until smoking. Add the lamb chops, reduce the heat to medium and cook for 3-4 mins on each side for pink meat in the middle.
    3. One side at a time, brush the ras el hanout oil over the chops and cook for 30 secs more on each side until lightly charred. Remove the chops to a plate, cover with foil and leave to rest for 5 mins. Scatter over the parsley before serving.