Morrocan lamb chops with mint couscous & cumin carrots

Moroccan lamb

It’s the perfect time to be eating spring lamb at the moment, and this recipe pairs it with new season carrots and a fruity couscous. The timings give a lightly pink chop, so add a minute or two if you prefer well done. Chops feature in our 3 meats box on a regular basis.

  • 2 lamb chump chops
  • 1 tsp smoked paprika
  • ½ red onion, finely chopped
  • 3 tbsp red wine vinegar
  •  200g couscous
  • 2 tbsp pine nuts, toasted
  • 20g raisins
  • zest and juice 1 lemon
  • small bunch of mint and parsley finely chopped
  • 200g mini (bunched) carrots, scrubbed topped and tailed
  • ½ tsp cumin
  1. Drizzle some oil and the cumin over the carrots and season. Coat the carrots in this and roast in a preheated oven at 190ºc for 15-20mins until soft
  2. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, ½ tbsp vinegar and ½ tbsp oil. Season and ensure the lamb is fully coated and set aside for at least 10 minutes.
  3. Add the couscous into a heatproof bowl. Stir in the pine nuts, raisins, lemon zest and half the juice. Pour over 300ml just-boiled water, cover, then leave to stand for 10 mins.
  4. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins.
  5. Mix together half the herbs, the red onion, vinegar, oil and seasoning to make a vinaigrette.
  6. Stir the remaining chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste.
  7.  Serve the lamb and couscous with carrots drizzled in the herby vinaigrette.
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