Moroccan lamb chops

Matt Dawson marinates his chops in a fragrant spice mix before cooking under a hot grill. Serve with fruity couscous
By Matt Dawson
Moroccan lamb chops
  • Rating:
  • Serves: 4
  • Prep Time: 5 minutes plus 2-3 hours marinating
  • Effort: easy


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1 tsp salt
  • 4 large lamb chops, from the loin
  • 1 tbsp olive oil, for drizzling

Tips and Suggestions

Serve Matt's chops with Allegra McEvedy's Harrisa couscous with tomato and almond salsa


1. Using a mortar and pestle, grind the cumin and coriander seeds to a powder before mxing with the other spices.

2. Rub the spice mixture over the chops and leave on one side for 2-3 hours.

3. Put the chops on a rack and cook under a hot grill for about 5 minutes on each side until browned on the surface and still pink in the centre.

Simple Beef and Lamb
For quality ingredients look for a quality mark. Red Tractor beef and lamb is responsibly produced and provenance guaranteed.

Red Tractor beef and lamb: its a Good Food Story.

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