John Myers
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Moroccan Lamb Chops with Herb Couscous
The perfect moroccan lamb chops with herb couscous recipe with a picture and simple step-by-step instructions.
For the lamb
- 8 Lamb chops
- 5 tsp Nutmeg
- 5 tsp Ground cumin
- 4 tsp Sweet paprika powder
- 1 Lemon
For the couscous
- 200 g Couscous
- 1 Red Fresh chilli pepper
- 1 bunch Parsley
- 1 Lemon
- 1 cups Natural yoghurt
- 1 tsp Harisa paste
- Place the lamb chops on baking paper over a board or countertop. Score this crosswise on the top. Scatter nutmeg, paprika, cumin and thyme on top. Massage the spices into the meat on both sides.
- Heat a frying pan, put the meat in it, add a dash of olive oil and fry for about 10 minutes on both sides until the meat has a nice crust. Salt at the end.
- Put the couscos in a large bowl, drizzle with olive oil and pour boiling water over them until the whole couscous is covered. Salt and cover with a plate, cook for a few minutes.
- Remove the stem and seeds from the chilli pepper and finely chop them. Rinse, dry and finely chop parsley and mint. Then add everything to the couscous. Add a large dash of olive oil, salt, pepper and lemon juice to the couscous and then mix everything together with one serving.
- Put the yoghurt in small bowls and add a teaspoon of harissa paste and a small dash of olive oil. Serve with the lamb and couscous.
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