Spiced lamb chops & herb salad

• lamb chops↗4
• ras el hanout1 ½ tsp tsp
• garlic clove↗1

  crushed

• olive oil↗1 tbsp tbsp
• lemon↗zest and juice 0.5

  zest and juice 0.5

• parsley↗small pack

  roughly chopped

• mint↗0.5 small pack

  leaves picked and roughly chopped

• red onion↗½

  finely chopped

• pomegranate seeds↗50g g
• houmous2 heaped tbsp tbsp

  from a tub

• warm toasted pitta bread

  rubbed with a halved garlic clove, to serve

Step-by-step instructions

1. 1

   Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice and some seasoning. Toss everything together and set aside for at least 15 mins.

2. 2

   Combine the herbs, onion, pomegranate seeds and lemon zest in a bowl. Season and set aside. Heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins. Serve the chops with the salad, houmous and pitta, and squeeze over the remaining lemon juice.