Breville Test Kitchen

Moroccan Lamb Chops

Name: Moroccan Lamb Chops
Cook time: 1500 s
Total time: 1500 s
Yield: Serves 4
Ingredients: 16 lamb rib chops; 3 tbsp Moroccan spice blend; Flaky sea salt - to season; Freshly ground black pepper - to season; 2 tbsp olive oil; 12 cardamom pods; 4 tbsp cumin seeds; 2½ tbsp coriander seeds; 2 cinnamon sticks - halved; 2 tsp fennel seed; ½ tsp whole black peppercorns; ½ tsp whole allspice berries; 2 tsp sweet paprika; 1½ tsp ground turmeric; Lemon wedges; Green salad

25 mins total time

25 mins active time

Easy

Serves 4

Ingredients

Measurements:

16 lamb rib chops
3 tbsp Moroccan spice blend
Flaky sea salt
to season
Freshly ground black pepper
to season
2 tbsp olive oil

For the Moroccan spice blend

12 cardamom pods
4 tbsp cumin seeds
2½ tbsp coriander seeds
2 cinnamon sticks
halved
2 tsp fennel seed
½ tsp whole black peppercorns
½ tsp whole allspice berries
2 tsp sweet paprika
1½ tsp ground turmeric

To serve

Lemon wedges
Green salad

Instructions

1To make the Moroccan spice blend, lightly crush the cardamom pods to remove the seeds. Discard the pods and reserve the seeds.
2Put the cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Transfer to a bowl. Add the paprika and turmeric. Stir with a fork until combined. You will need 3 tablespoons for this recipe. Spoon the remaining spice blend into an airtight container and store in a cool place for up to 3 months.
3To make the Moroccan lamb chops, place the lamb in a single layer on a large tray or baking sheet. Sprinkle with the 3 tablespoons Moroccan spice blend and turn to coat. Season with salt and pepper.
4Heat the oil in a large skillet over medium-high heat. Cook lamb, in batches, for 2-4 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; set aside to rest for 5 minutes.
5Place lamb onto serving plates, serve with lemon wedges and salad.