Moroccan lamb chops with tahini and yoghurt
Simple, delicious and easy to do. Swap out the spices with chopped rosemary for another version
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
22
MINUTES
Ingredients
8 centre loin lamb chops
4 tsp roasted and freshly ground cumin or 2 tsp roast and freshly ground cumin and 2 tsp roast and freshly ground coriander seeds
flaky sea salt
freshly ground black pepper
3-6 tbsp extra virgin olive oil
1kg potatoes, cut into chunks
500g onion, sliced into thick rounds
8 whole garlic cloves
75ml tahini
75ml natural yoghurt
25g sesame seeds and sunflower seeds
sprigs of fresh mint and coriander, to serve
Method
Preheat the oven to 220°C.
Dry roast the cumin and coriander separately on a dry pan over a medium heat for 3-4 minutes, grind in a pestle and mortar and mix.
Sprinkle each lamb chop on both sides with the spice mix.
Season with flaky sea salt and freshly ground black pepper.
Heat the extra virgin olive oil in the roasting tin on a high heat. Brown the lamb chops on both sides for 3-4 minutes. Remove to a plate, add the potato chunks to the pan, adding a little more oil if necessary. Toss until they start to brown, add to the lamb. Lay the thick onion slices on the base of the tin in a single layer.
Cook for 1-2 minutes or until they start to brown. Flip over, add the garlic cloves, then spread the lamb chops and potato chunks on top. Season with salt and freshly ground black pepper. Roast in the preheated oven for 20-25 minutes or until the lamb is cooked and the potatoes are browning at the edges.
Drizzle with tahini and yoghurt, sprinkle with the seeds. Scatter with sprigs of fresh mint and coriander. Serve accompanied by a green salad.
