Lamb Chops with Jewelled Moroccan Couscous

Lamb chops are a great and fairly economical cut of meat, and if you’re looking for something to serve them with, this Moroccan style couscous is a winner! Lamb chops and couscous are a match made in heaven – and this dish is absolutely packed full of flavour.

This dish is full of lovely, spicy Moroccan flavours and would be perfect cooked on the barbecue for a crowd or, if the weather is about 20 times cooler than it should be at this time of year, as it is here, indoors in a griddle pan (or under the grill would work well too).

The lamb chops are cooked simply with just olive oil, salt and pepper – it’s all they need, because that couscous is a flavour sensation!

As always, this recipe is very speedy to make – 20 minutes at the most for this one. The recipe below serves four, and you could easily bulk it up further with some nice vegetables griddled alongside the lamb (tenderstem broccoli would be nice).

Ingredients, Substitutions and Variations

  • Olive oil– use a good one, it’ll bring a lot of flavour to the dish.
  • Lamb chops – I’ve served two per person. You can increase the amount if you’re very hungry! This couscous would also be delicious with some griddled chicken or fish in place of the lamb.
  • Couscous – use the standard, small variety.
  • Green olives – I just use basic olives from a jar but if you get your hands on some fancier ones, do use them!
  • Ras-el-hanout – don’t be shy with the ras el hanout! It’ll look like a lot at first but, trust me, this brings so much incredible flavour.
  • Preserved lemon – you can now get preserved lemons from most supermarkets, or online.
  • Pomegranate seeds – this is one place where I buy prepared fruit! If you’re not in a hurry, just buy a pomegranate and pop the seeds out yourself.
  • Fresh mint – you can be generous with this.
  • Plain yoghurt – optional.

Top Tips for Lamb Chops with Couscous

  1. The couscous

    This couscous is a flavour bomb – none of your bland couscous here! It’s fantastic for lunches, so double up the recipe and eat (hot or cold) throughout the week.

  2. The lamb chops

    Lamb chops (depending on size) need approximately 5 minutes on each side in a hot griddle pan. You want them to be caramelised on the outside and slightly pink and tender in the middle – perfect!

  3. Other variations

    You could serve the couscous and lamb chops alongside a big barbecue platter with flatbreads, dips, a fresh chopped herb salad and perhaps even a tagine. It would feed a crowd.

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Lamb Chops with Jewelled Moroccan Couscous

Save This Recipe
Harriet Young
Simply griddled lamb chops served with couscous with olives, preserved lemon, pomegranate and mint.
5
Total Time 20 minutes
Course Main Course
Cuisine Moroccan
Servings 4 People

Ingredients
  

  • 1 tbsp olive oil
  • 8 lamb chops
  • 300 g couscous
  • 150 g pitted green olives
  • 1 tbsp ras-el-hanout
  • 1 preserved lemon
  • 100 g pomegranate seeds
  • 1 handful fresh mint
  • Plain yoghurt to serve

Instructions
 

  • To make the couscous, pour the couscous into a large bowl and add 400ml boiling water. Leave to sit until all of the water has been absorbed.
  • Add the halved olives, ras-el-hanout, finely chopped lemon, pomegranate seeds and roughly chopped mint. Stir well, taste, then season with salt if required.
  • For the chops, put a griddle pan on a high heat.
  • Coat the chops in the olive oil, and a little salt and pepper, then add to the griddle pan. Cook for abot 5 minutes on each side, depending on the size of your chops, until caramelised and golden brown.
  • Serve with a drizzle of plain yoghurt on the side. Delicious!
Keyword couscous, lamb

5 responses to “Lamb Chops with Jewelled Moroccan Couscous”

  1. 5 stars
    This is just the sort of dish I love to serve up to friends – easy to make but so pretty and I know it will be delicious!

  2. 5 stars
    Wow! I’ve never had such a flavorful lamb dish before! I added some extra pomegranate seeds for that sweet contrast and the lamb just shined in this dish!

  3. 5 stars
    The preserved lemon really sends this dish over the top, very delicious. I made this for a recent dinner party and everyone loved it, thank you!

  4. 5 stars
    It’s definitely been a while since I made lamb shops. Time to do something about that. Very exciting!

  5. 5 stars
    Healthy, filling, and sooo good! This will be back on my rotation for sure!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.