Moroccan-style lamb chops

Serves 2

  • Spoonful of butter (melted)
  • 1tbsp olive oil
  • Pinch of cumin
  • Pinch of coriander
  • Pinch of paprika
  • 1 garlic clove, crushed
  • Zest and juice of 1/4 lemon
  • 1 tbsp harissa
  • 2 lamb chops

For sauce:

  • 1/2 tsp harissa
  • 1 tsp coriander
  • 100g Greek yogurt

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Mix butter and oil in a bowl. Stir in spices, garlic and lemon. Then add harissa and a pinch of salt. Mix well. Put the chops in a dish and spook over the marinade. Cover with foil and leave for 2 hours.

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Cook in preheated oven for 40 minutes. Take out and cover with foil. Leave for 15 minutes.

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Combine all sauce ingredients well and serve with the chops and couscous.

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