Moroccan lamb chops with pomegranate and pea couscous

by - https://thebatchlady.com/r/3240/

This dish looks fancy but is actually very simple to make. Perfect weekend meal or even for a dinner party.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Moroccan
Servings
4

Nutrition (per serving)

Calories
743kcal
Fat
23.4g
Sat. Fat
5.9g
Carbs
90.1g
Sugars
5.1g
Fibre
9.2g
Protein
40.6g
Salt
105mg
Ingredients
Serves

Ingredients

  • Lamb Chops
    12
  • Olive Oil
    3 tablespoon
  • Paprika
    1 tablespoon
  • Ground ginger
    2 tablespoon
  • Ground cloves
    0.25 tsp
  • Ground cinnamon
    0.5 tablespoon
  • Couscous (100g per person)
    400 g
  • Frozen peas
    1 cup (155 g)
  • Pomegranate seeds (optional)
    0.5 cups (45 g)

Method

  1. In a small bowl add paprika, ginger, cloves, cinnamon and olive oil and mix together.

  2. Put lamb chops in a large freezer bag and pour over spice and olive oil mix, and mix together.

  3. Label and seal freezer bag.

  4. Ready to Eat

    Defrost the bag of lamb chops in the fridge overnight.

    Heat oil in hot pan, over a high heat add marinated lamb chops to the pan and cook for about 3 minutes each side for medium rare, slightly longer for medium to well done.

    While lamb chops cooking, open a bag of Moroccan dry couscous and add hot water according to packet instructions.

    Leave to expand and cook for desired time (please follow packet instructions depending on brand).

    At the same time, take one cup of frozen peas and add hot water to pan, cook until ready.

    Mix cooked couscous with peas and pomegranate seeds, add to middle of plate and put 3 lamb chops on each plate.

  5. Batch cook

    Make lots of bags of marinated chops, as long as you have dried couscous packets in your kitchen cupboards then you have a fab meal.

Leave a Reply

Your email address will not be published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.