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

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.

Lamb Chops with Jewelled Moroccan Couscous

Harriet Young

June 6, 2024

Simply griddled lamb chops served with couscous with olives, preserved lemon, pomegranate and mint.

5

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Total Time 20 minutes mins

Course Main Course

Cuisine Moroccan

Servings 4 People

Ingredients

  

1x2x3x

• 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

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More recipes using couscous:

• Couscous Stuffed Red Peppers
• Mediterranean Chicken Casserole with Couscous
• Chicken Skewers with Giant Couscous
• Chorizo and Scallops with Vegetable Couscous
• Chorizo and Sugar Snap Pea Giant Couscous