Zesty Spicy Moroccan Lamb Chops with Sweet Apricot Couscous

These Zesty Spicy Moroccan Lamb Chops are a true flavor explosion, offering a delightful blend of spices that awaken your palate. Marinated to perfection, the lamb is seared to a juicy tenderness, ensuring every bite is packed with savory goodness.

Complementing the chops is a fluffy apricot couscous, which adds a sweet contrast and a hint of fruity brightness. This dish not only impresses with its taste but also presents beautifully, making it perfect for special occasions or a cozy dinner at home.

Zesty Spicy Moroccan Lamb Chops with Sweet Apricot Couscous

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 490 calories 30g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 lamb chops
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup couscous
• 1 1/4 cups chicken or vegetable broth
• 1/2 cup dried apricots, chopped
• 1/4 cup almonds, toasted and chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Instructions

1. In a small bowl, mix olive oil, cumin, coriander, paprika, cayenne, salt, and pepper to create a marinade.
2. Rub the marinade all over the lamb chops and let them marinate for at least 2 hours in the refrigerator.
3. In a saucepan, bring the chicken or vegetable broth to a boil. Add the couscous, remove from heat, cover, and let it sit for 5 minutes.
4. Fluff the couscous with a fork, then stir in the chopped apricots, almonds, parsley, and lemon juice. Season with salt to taste.
5. Heat a grill or skillet over medium-high heat. Grill or sear the lamb chops for about 4-5 minutes per side, or until they reach your desired doneness.
6. Serve the lamb chops hot, alongside the apricot couscous. Garnish with extra parsley if desired.

Notes

Note: For a more complex flavor, consider adding a pinch of cinnamon to the marinade or couscous.

To enhance the flavors, let the lamb chops marinate for at least 2 hours, or even overnight. If you prefer a milder dish, you can reduce the amount of cayenne pepper in the marinade.

For a twist, substitute apricots with raisins or dried cranberries in the couscous. Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days and makes for a delicious sandwich filling!