Wow! Moroccan spiced lamb

Lamb chops and cutlets are a great quick-fix meal. They take only 8 minutes to prepare and they really hit the spot! This yogurt marinade is a great way to spice them up. It does two things – packs the lamb with flavour and also tenderizes the meat, so this is definitely a step not to be skipped. If you don’t have any yogurt just leave it out, and if you don’t have harissa just use a teaspoon of smoked paprika instead.

TAKES 20 min


Depending on the size, 4-6 lamb chops

1 tbsp olive oil


100g natural yogurt

1 tbsp olive oil

1 tbsp harissa paste

1 clove of garlic, crushed

1 tsp ground cumin


240ml chicken stock

120g bulgur wheat

150g green beans, halved and trimmed

2 tbsp extra virgin oil

Juice of 1 lemon

A few flat-leaf parsley leaves, roughly chopped

A handful of mint leaves, roughly chopped

2 tbsp pine nuts

A handful of pomegranate Seeds

Sea salt and freshly ground pepper

  • Mix all the marinade ingredients together in a large bowl with a generous amount of salt and pepper. Mix the marinade ingredients with the lamb chops. Allow to rest for 5 minutes.
  • Heat the stock in a large saucepan. Add the bulgur wheat. Simmer, covered, for 10–15 minutes until most of the water has been absorbed. Turn off the heat and drain any liquid.
  • While the bulgur wheat is cooking, bring a separate large saucepan of salted water to the boil and blanch the green beans for 3–4 minutes until just tender. Drain the bulgur wheat and plunge them into cold water to stop their cooking.
  • Heat the oil in a large saucepan on high heat. The lamb chops should be lifted from the marinade bowl. Place on a plate and allow to rest for 5 min.
  • Mix the bulgur wheat and green beans with a fork. Season to taste and serve with the lamb chops.