Jamie Olivers Moroccan Lamb Chops with Herby Couscous
Serves 4-6 - Recipe sourced from Jamies 30 Minute Meals
2 racks of lamb (8 chops per rack), fat removed
1 whole nutmeg, for grating
1 teaspoon ground cumin
1 teaspoon sweet paprika, plus extra for dusting
1 teaspoon dried thyme
Put a roasting tray in the oven and turn the oven on to 220ºC.
Put the racks of lamb on a sheet of greaseproof paper over a board and cut each rack in half so you have 4 smaller racks. Score the surface area of each rack in a crisscross fashion, then finely grate over ½ the nutmeg, and sprinkle with the cumin, paprika and thyme. Massage the flavours into the meat, then place in the hot frying pan with a splash of olive oil. Discard the greaseproof paper. Turn and colour the meat on all sides for around 5 minutes.
Once brown, transfer to the hot roasting tray, bones facing up, and put on the top shelf of the oven. Set the timer for 14 minutes for blushing to medium meat, slightly less for rare, and more for well done. Halfway through, turn the racks over and sprinkle with salt. When ready, remove from the oven and transfer to a board to rest for a few minutes.
1 fresh red chilli
Bunch of fresh flat-leaf parsley (or mint)
Tip the couscous into a large bowl with a drizzle of olive oil and add just enough boiling water to cover. Season with a pinch of salt then cover with a plate and set aside a few minutes.
Deseed and finely chop the red chilli. Finely chop most of the parsley or mint (reserving a small handful of leaves). Take the plate off the couscous, add the chopped parsley and chilli, a few lugs of extra virgin olive oil and a pinch of salt and pepper. Squeeze in the juice of a lemon. Toss and fluff up with a fork. Taste and tweak until happy, then take to the table.
1 packet of flatbreads
1 tablespoon dried thyme or oregano
250g tub of natural yoghurt
1 heaped teaspoon harissa
200g tub of houmous
Lay the flatbreads on a board. Drizzle with olive oil, then sprinkle with salt and dried thyme or oregano. Scrunch up and wet a large piece of greaseproof paper under the tap and flatten out. Stack up the breads and wrap in the greaseproof paper, then pop onto the lowest oven shelf to warm through.
Put the yoghurt into a bowl and swirl in the harissa. Drizzle over a touch of extra virgin olive oil and add a few reserved parsley leaves. Spoon the houmous onto a plate, make a well in the centre and drizzle with extra virgin olive oil. Add a pinch of salt and pepper, a squeeze of the juice from the lemon half and a pinch of paprika. Take to the table.
Take the flatbreads out of the oven. Scatter the rest of the parsley over the lamb, cut the lemon into wedges for squeezing over and serve on the side. Take everything to the table and enjoy with a glass of Pfeiffer Gamay.