Moroccan-Spiced Lamb Chops with Couscous and Roasted Carrots
Equipment
- Baking sheet
- Large skillet
- Small saucepan
Ingredients
- 8 lamb chops
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large carrots, peeled and cut into 2-inch sticks
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 2 garlic cloves, minced
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 425 degrees. Toss the carrot sticks with 1 tablespoon olive oil, 1/2 teaspoon cumin, and a pinch of salt on a baking sheet. Roast for 20 minutes until the edges start to brown.
- While the carrots roast, mix the remaining cumin, coriander, cinnamon, paprika, salt, and pepper in a small bowl. Rub the lamb chops with 1 tablespoon olive oil and the spice blend on both sides.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb chops for 3 to 4 minutes per side until they reach your preferred doneness. Remove them from the pan and let them rest.
- Bring the vegetable broth and minced garlic to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Divide the couscous among four plates. Add the roasted carrots and two lamb chops to each plate. Scatter fresh mint leaves over the top before serving.
Notes
Rest the lamb chops for at least five minutes after cooking so the juices stay inside. If you want a brighter flavor, squeeze a little lemon over the finished plate. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet to avoid drying out the lamb.
Course: Main Course
Cuisine: Moroccan
Equipment: Baking sheet, Large skillet, Small saucepan
Cuisine: Moroccan
Equipment: Baking sheet, Large skillet, Small saucepan