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.