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Ingredients
Method
- 4 lamb chops
- 1.5 tsp ras el hanout spice mix
- 1 crushed garlic clove
- 1 tbsp olive oil
- Zest and juice of half a lemon
- Small pack of parsley, chopped
- Half a pack of mint, chopped
- ½ red onion, chopped
- 50g pomegranate seeds
- 2 tsp hummus
- Warm pittas, to serve
- Pop the chops in a bowl, and add the ras el hanout, oil, garlic, and most of the lemon juice. Season well, toss everything together, and leave to marinate for 15 mins.
- Mix together the onion, herbs, and pomegranate in a bowl with the lemon juice. Season, and set aside. Heat a grill and cook the lamb chops for 4 mins on each side, then leave to rest for 5 mins. Serve the chops with a heap of salad, some hummus and pitta, and a squeeze of lemon.
10 mins
2 serving
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