Lamb Chops with Ras el Hanout
Photography Manja Wachsmuth.
Sometimes just a few ingredients are all that’s needed to make a really tasty meal – juicy lamb chops, Med spices and pomegranate molasses do just this.
Serves: 4
INGREDIENTS
10 lamb chops
olive oil
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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.