Ras el hanout lamb chops with flatbread
Ras el hanout is a wonderfully fragrant spice blend that is popular throughout Morocco. It works well with a variety of meats, but in my opinion, it goes especially good with lamb.
With this recipe, the ras el hanout lamb chops is served with thick yoghurt and flatbread to mop up all the beautiful sauces. It is painless to make and can easily be rustled up in less than 30 minutes.
ras el hanout
pomegranate molasses, for drizzling
flat leave parsley, chopped
1 lemon, cut in wedges to serve
flat bread, to serve
Prepare all your ingredients.
Heat a small skillet over medium heat and toast the almonds until fragrant. Remove from the heat and set aside.
Bring salted water to the boil and add the beans. Remove from the heat and let it steam, covered for 10 minutes. Remove from the beans, toss with 1 tablespoon butter and sprinkle with almonds.
Sprinkle the chops with half the ras el hanout and season with salt and pepper. Heat a skillet over medium-high and cook the chops for 3-5 minutes on each side or until done to your liking. Mix the remaining spice with 2 tablespoons of olive oil, and season with salt.
Spread the yoghurt over a platter and top with the lamb chops. Drizzle over the spice-oil then with pomegranate molasses. Top with parsley and serve with lemon wedges, green beans and flatbread.