Moroccan Spiced Lamb Chops with Pomegranate Couscous
Step out of your culinary comfort zone for Week 17 with these tender Moroccan spiced lamb chops. Paired with a vibrant, jewel-toned pomegranate and mint couscous, this dish promises an exciting symphony of sweet, savory, and aromatic flavors to elevate your evening.
Ingredienser
- Lamb chops8 pcs
- Ras el hanout2 tbsp
- Olive oil3 tbsp
- Garlic cloves3 pcs
- Couscous200 g
- Vegetable broth250 ml
- Pomegranate seeds100 g
- Fresh mint1 bunch
- Feta cheese50 g
- Lemon1 pc
Slik gjør du
Rub the lamb chops with olive oil, minced garlic, Ras el hanout, salt, and pepper. Let them rest for at least 15 minutes to absorb the rich spices.
Bring the vegetable broth to a boil. Pour it over the dry couscous in a heat-proof bowl, cover tightly with a lid or plastic wrap, and let it steam for 5 to 7 minutes.
Heat a large skillet over medium-high heat. Sear the marinated lamb chops for 3 to 4 minutes on each side until they develop a beautiful, caramelized crust.
Fluff the steamed couscous with a fork. Gently fold in the pomegranate seeds, crumbled feta cheese, chopped fresh mint, and the freshly squeezed juice of one lemon.
Arrange the warm lamb chops over a generous bed of the jeweled couscous. Garnish with a few extra mint leaves and serve immediately for a truly exciting dinner experience.