Moroccan Scotch Lamb chops

Nutrition

Energy 556kcal
Fat 31g
Sat Fat 6.7g
Protein 35g
Salt 0.24g

Ingredients

Cooking Method

Method

1
Heat the oven to 200°C fan/220°C. Cut the red peppers in half and remove the core, stalk and seeds. Place them cut side down on a baking tray and roast for 20-25 minutes until the skins are blackened and blistered. Put in a bowl or dish while still hot, cover with cling film and leave to cool. Reduce the oven temperature to 180°C fan/200°C.
2
Meanwhile, marinade the Scotch Lamb Chops by mixing 1 tbsp olive oil with the dried mint or rosemary, 1 tsp of the smoked paprika and 1 tsp of the cumin. Pour this over the meat and leave to marinade at room temperature for 30 minutes while you make the couscous and finish the red pepper sauce.
3
For the couscous, remove the outer leaves from the cauliflower and chop into small pieces. Put in a food processor with the standard blade attachment and blitz until the mixture resembles couscous. Spread out on a large lined baking tray before adding the remaining 1 tsp of smoked paprika, 1 tsp of cumin and some seasoning. Roast for 15-20 minutes until slightly coloured, stirring every now and then. Set aside.
4
Once cool enough to handle, peel and discard the skins from the red peppers, roughly chop and add to the food processor with 20g of the toasted almonds, the garlic clove, the juice from half the lemon and a pinch of salt and pepper. Blitz until combined but make sure the sauce still has some texture. Season to taste.
5
Put a nonstick frying pan over a medium heat and fry the lamb chops on each side until golden and caramelised. Set aside to rest once cooked to your liking wrapped in tin foil and season (depending on their thickness they will take 8-10 minutes for pink meat).
6
Meanwhile, add the parsley, lemon zest, and juice from the remaining lemon half to the couscous. When you are ready to serve pile the couscous onto plates, add the chops and their resting juices, drizzle over some of the red pepper sauce and top with the remaining flaked almonds.

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