These lamb chops are a firm favourite in our household. We usually get a french-trimmed rack of lamb and then cut them up into individual chops (although there are probably cheaper ways of doing this dish). Then divide them into portions for two, rub in some marinade, and freeze in a ziploc bag. On days when you don’t feel like making too much of an effort, it’s an easy job to defrost a packet, put them in the oven for 15 minutes and have a great meal ready in a jiffy.
I find the Moroccan flavours go amazingly with lamb, with the slightly bitter rocket and tangy sweet pomegranate providing a wonderfully tasty counterpoint.
- 20 lamb chops, with the fat and membrane trimmed off
- 2 tbsp harissa paste
- 1 tsp roasted cumin powder
- 1 tsp ground coriander powder
- 1/2 tsp cardamom powder
- 1/2 mace powder
- 1 tsp red chilli powder
- 2 tsp garlic powder
- 2 tbsp olive oil
- Salt to taste
- 1 packet wild rocket leaves, washed and dried
- Seeds from 1/2 pomegranate
- Marinate the lamb chops for at least a couple of hours (or even overnight) in the oil, harissa paste, spice powders and salt.
- Arrange in a foil-covered baking tray in a single layer, and cook in a pre-heated oven at 180C for eight minutes.
- Then turn them over and cook for a further seven to eight minutes.
- Place the rocket leaves on a tray, then arrange the lamb chops on top of the leaves. Scatter the pomegranate over the lamb and drizzle at juices left in the baking tray.
- Serve immediately.
- The cooking time may vary a bit depending on the thickness of the chops and the efficiency of your oven. You want them to remain pink in the middle.