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Delicious Cumin and Pepper Lamb Chops with Onion Cous Cous

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lamb chopThis 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.


  1. Black peppercorn, 1 ½ tsp
  2. Cumin seeds, 1 ½ tsp
  3. Salt, 2 levelled tsp
  4. Lamb lion chops, 8, leave the fat on
  5. Water or chicken stock, 1 cup
  6. Olive oil, 2 tsp
  7. Instant cous cous, 1 cup
  8. Red onion 2, medium, peeled and sliced into thick rings.


  1. 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.
  2. 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.
  3. 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.
  4. Heat the same pan, without adding any oil, until smoking and cook the lamb chops for about 2 minutes each side. Do not overcook.
  5. Dish out cous cous and arrange lamb chops over or alongside cous cous. Serve with harissa souce and a green salad if you like.