Middle Eastern spiced lamb chops recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 870 calories / serving
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These spiced lamb chops are perfect accompanied by this herby, lemony couscous.

Preheat the grill to high. Dry fry the fennel seeds, coriander seeds, cumin seeds, hazelnuts and sesame seeds over a medium heat for 2-3 minutes. Tip into a pestle and mortar, season and grind to a coarse mix.

Drizzle the lamb chops with a little oil, then press the seed mix evenly into both sides of the chops. Grill for 3-4 minutes each side, or until still slightly pink in the middle, then let them rest for a few minutes.

Tip the couscous into a large bowl, add the lemon zest, a drizzle of olive oil, season and pour over enough stock to cover the couscous. Cover with cling film and leave for 3-4 minutes. Fluff up with a fork, then stir through the mint and coriander along with the lemon juice. Serve with the chops.

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  • Ingredients

  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tbsp hazelnuts, toasted and chopped
  • 2 tbsp sesame seeds
  • 8 finest* hand-cut lamb chops
  • olive oil
  • 250g (8oz) couscous
  • 1/2 lemon, zested and squeezed
  • 300ml (1/2pt) hot vegetable stock
  • 2 tbsp fresh mint, chopped
  • 1 tbsp fresh coriander, chopped
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  • Energy 3595kj 870kcal 44%
  • Fat 70g 100%
  • Saturates 28g 140%
  • Sugars 1g 1%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 33.6g Protein 29.8g Fibre 2.1g


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