QUICK & EASY MOROCCAN LAMB CHOPS

METHOD

Method

Score slits into the top of the fat of your lamb chops. Place them in a mixing bowl with 1 Tablespoon olive oil, the rase el hanout, garlic and a good pinch of sea salt. Mix to combine and marinate for up to 4 hours.

Preheat the air fryer to 200c.

Toss the tomatoes, peppers and olives together and season with sea salt. Place them into the base of the air fryer. Carefully place your lamb chops, fat up, on top of the tomato mix and give everything a drizzle of olive oil. Place the basket into the air fryer and cook for 13-15 minutes or until the fat is crispy and the lamb is cooked to your liking – pink is best!

While the lamb is cooking, boil the kettle. In a mixing bowl, mix the cous cous, turmeric and a good pinch of sea salt. Add 1 cup of boiling water to the cous cous, cover with clingfilm and set aside for 8-10 minutes to cook through.

Place the warm cous cous onto a large serving dish. Place the piping hot lamb chops directly from the fryer onto the bed of cous cous allowing them to rest for 3-4 minutes. Top the chops with the tomato, pepper and olive stew. The cous cous will catch the resting juices.

Serve the quick Moroccan lamb chops with plenty of herby yoghurt, fresh coriander and some homemade flat breads.