Ras el hanout-glazed lamb chops recipe
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
Ready to shop?
Shop ingredients
Method
- 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.
- 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.
- 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.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.