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Moroccan Lamb Chops Gluten Free

INGREDIENTS:

8 Biodynamic/Organic Lamb Chops 

Sea salt and Pepper

1 teaspoon smoked Paprika

1/2 lemon zest and juice

Organic Olive oil

1 tablespoon fennel and cumin seeds

200g Blanched Organic Almonds

2 tablespoons Harissa Paste

200g Houmous

METHOD:

Preheat the oven to 180 Degrees

Season the lamb chops with salt and pepper,paprika and lemon zest,then squeeze over the lemon juice. drizzle with olive oil and massage the flavours into the chops. Leave the lamb to marinate for at least one hour. Crush the fennel seeds and cumin seeds then place them on a baking tray with the almonds, drizzle with olive oil and toss well.Toast them in the pre heated oven until lightly golden then cool.

Place the homes in a bowl and spoon the harissa over the top with some olive oil. Then lace the cooled spices and nuts in a sandwich bag and crush then with a rolling pin.

Pre heat a griddle pan and cook the lamb over a high heat for three minutes on each side or until cooked medium. let then stand for a minute.

Serve the chops with the homes to the side and the nuts around them. You then dip the chops in the Houmous,then in the nuts.

 

Enjoy.

Recipe Courtesy of Jamie Oliver.

 

 

 



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