Moroccan lamb chops with roasted potatoes and cauliflower

Moroccan lamb chops with roasted potatoes and cauliflower

Add flavour to a classic lamb cut with Moroccan spice.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 200g lamb forequarter chops
  • ¼ cup olive oil
  • 1½ tbsp Moroccan seasoning
  • 500 g baby new potatoes
  • 1 red onion, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 lemon, peeled into strips
  • ⅓ cup parmesan cheese, finely grated
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp chopped lemon thyme leaves
  • ½ head of cauliflower, cut into small florets
  • 450 g baby green beans, trimmed
  • lemon wedges, parsley and yoghurt, to serve

Method

1.
Place forequarter chops in a large bowl with 1 tbsp oil and Moroccan spice. Season to taste; leave to stand at room temperature for 10 minutes.
2.
Boil or steam potatoes until cooked, drain and cool slightly. Using a potato masher or large wooden spoon, roughly break potatoes up into chunky pieces; cover with foil to keep warm.
3.
Preheat oven to 220°C. Heat remaining olive oil in a large ovenproof pan over medium-high heat. Add onion, garlic, lemon peel, herbs and cauliflower and cook, tossing occasionally, for 5 minutes or until cauliflower starts to turn golden. Add smashed potatoes and toss until well to combine. Transfer to a large roasting and scatter over parmesan; season to taste. Roast for 10 minutes or until parmesan is melted and golden.

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Moroccan lamb chops with roasted potatoes and cauliflower

Moroccan lamb chops with roasted potatoes and cauliflower
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