Delicious Cumin and Pepper Lamb Chops with Onion Cous Cous
Tags: Delicious, Delight, Dining, Living Style, Oliver Oil, Relax, Vegetable, Western Food
This is very wonderful simple yet evocative meal that brings to mind a fest in a secluded, jasmine-scented, candle lit courtyard in Morocco.
Harissa sauce would perfectly complement the rich, smoky lamb and succulent cous cous. The salad component is a mix of seeded and coarsely chopped cucumber, fresh coriander and red and green chillies, bound with a little yogurt, seasoned with salt and a squeeze of lime.
Ingredients
- Black peppercorn, 1 ½ tsp
- Cumin seeds, 1 ½ tsp
- Salt, 2 levelled tsp
- Lamb lion chops, 8, leave the fat on
- Water or chicken stock, 1 cup
- Olive oil, 2 tsp
- Instant cous cous, 1 cup
- Red onion 2, medium, peeled and sliced into thick rings.
Steps
- Combine pepper, cumin and 1 tsp salt and pound to a coarse powder. Wipe the lamb chops dry with paper towels and season well with the pounded salt and spice mixture. Set aside.
- Heat the water or stock, remaining salf and 1 tsp olive oil in a pot and when boiling, turn off heat. Stir in the cous cous and when combined, cover and set aside for 3 minutes.
- Heat the remaining olive oil in a pan and sear the onion until lightly charred and fragrant. Fluff up cous cous and stir in onions lightly until evenly combined. Taste and adjust seasoning.
- Heat the same pan, without adding any oil, until smoking and cook the lamb chops for about 2 minutes each side. Do not overcook.
- Dish out cous cous and arrange lamb chops over or alongside cous cous. Serve with harissa souce and a green salad if you like.
