Moroccan Lamb Chops Herby Couscous Stuffed Peppers Recipes

MOROCCAN LAMB CHOPS, HERBY COUSCOUS & STUFFED PEPPERS

Steps:

• Put lamb on greaseproof paper over a board and cut each rack in half. Score the surface area in a crisscross fashion. Dust or grate over a little nutmeg, the cumin, paprika and thyme. Massage flavours into the meat.
• Place in a hot pan with olive oil. Turn and colour the meat for about 5 minutes.
• Transfer to a hot roasting tray, bones facing up and put on top shelf of the oven at 220°C/425°F.
• Cook 14 minutes for medium meat. Halfway through, turn the racks.
• Tip couscous into a large bowl with a drizzle of olive oil and add enough boiling water from the kettle to cover by 1cm. Season with a pinch of salt. Cover with a plate.
• De-seed and chop the red chilli. Finely chop most of the mint and parsley (reserving some for garnishing).
• After a few minutes, take the plate off and add chopped parsley, chilli, a few lugs of olive oil, salt and pepper. Squeeze in the juice of 1 lemon. Fluff with a fork.
• Place a little piece of cheese in each pepper.
• Drizzle olive oil into a pan and add peppers. Cook 1-2 minutes only.
• Put yoghurt into a bowl and swirl in the harissa. Drizzle over some olive oil and a few reserved parsley leaves.
• Spoon the humus into another bowl. Make a well in the middle and add extra olive oil, salt, pepper, a pinch of paprika and the juice from ½ a lemon.
• Lay on a board, drizzle with olive oil, sprinkle with salt, dried thyme or oregano. Scrunch up and wet a piece of greaseproof paper under the tap and flatten out. Stack up the breads and wrap in the paper.
• Put onto the lowest shelf of the oven below the lamb.

MOROCCAN SPICED LAMB CHOPS

Steps:

• in a small bowl combine spices.
• sprinkle on both sides of lamb chops, save the rest for another dish.
• heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.

LAMB CHOPS WITH MOROCCAN SPICES

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS

Steps:

• Cut the tops of the peppers, remove the core & seeds.
• Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
• Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
• Brown lamb and garlic in a large skillet over medium heat.
• Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
• Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
• Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

MOROCCAN GRILLED LAMB CHOPS

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

MOROCCAN-STYLE LAMB CHOPS

Steps:

• Preheat oven to 500°F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin and cayenne pepper. Drizzle in olive oil and blend until crumbs are evenly moistened. Transfer crumb mixture to plate. Sprinkle lamb chops with salt. Dip both sides of lamb chops into crumb mixture, pressing all crumbs into lamb. Arrange lamb chops on small baking sheet.
• Bake lamb chops until crumb coating is golden and lamb is cooked to desired doneness, about 12 minutes for medium-rare. Serve immediately.