Change up your week with these Moroccan-inspired lamb chops served with a vibrant carrot and radish salad.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs extra virgin olive oil
4 Coles Australian Lamb Forequarter Chops
2 tbs Moroccan herb paste
2 tbs lemon juice
½ tsp ground cumin
4 carrots, peeled into ribbons
1 bunch radishes, trimmed, thinly sliced
½ cup mint leaves
½ cup (140g) Greek-style yoghurt
2 tsp grated lemon rind
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of oil in a large frying pan over medium-high heat. Add the lamb and cook for 2 mins each side or until browned. Brush both sides of lamb with herb paste. Cook for a further 1 min each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, combine lemon juice, cumin and remaining oil in a large bowl. Season. Add carrot, radish and mint and toss to combine.
Step 3
Divide salad among serving plates. Top with lamb. Serve with yoghurt and sprinkle with lemon rind.
