Moroccan Spiced Lamb Chops with Charred Pepper Salad
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Ingredients
- 8 lamb loin chops
- 2 tsp smoked paprika
- 2 garlic cloves
- 3 red peppers, sliced
- 3 tbsp flat-leaf parsley, chopped
- 1 red onion, finely sliced
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 34.7 g
- Carbohydrate
- 11.8 g
- of which sugars
- 8.1 g
- Fat
- 42.3 g
- of which saturates
- 16 g
- Fibre
- 4.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic with half the smoked paprika and 1 tablespoon of the olive oil, then rub it over the lamb chops.
- 2
Heat a griddle pan to high and char the red peppers for 8-10 minutes, turning, until blistered and soft, then slice.
- 3
Cook the lamb chops on the same griddle for 4-5 minutes each side, until well browned outside and cooked to your liking inside, with the juices running clear.
- 4
Toss the charred peppers with the parsley, red onion, lemon juice, remaining olive oil and remaining smoked paprika.
- 5
Serve the lamb chops with the charred pepper salad.
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