10 lamb chops
4 teaspoons ras el hanout
2 tablespoons olive oil
1 cup thick plain yoghurt
pomegranate molasses, for drizzling
sprigs of fresh herbs and lemon wedges to garnish
Heat a little oil in a large sauté pan.
Sprinkle the chops with half the ras el hanout and season with salt and pepper.
Cook for 3–5 minutes each side until golden but still a little pink on the inside. Mix the remaining spice mix with 2 tablespoons of olive oil and a little salt.
Spread the yoghurt over a platter and top with the lamb chops. Drizzle over the spice oil then with pomegranate molasses. Top with herbs and serve with lemon wedges. Serves 4.
Cook's note: We served our lamb chops with cooked green beans topped with sautéed almonds and grilled bread for mopping up the juices. Ras el Hanout is available at food stores and good supermarkets.