Moroccan Lamb Chops with Yogurt and Cucumber Sauce
User Reviews
4.8
10 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4 people
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Calories
351 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan, North African
Moroccan Lamb Chops with Yogurt and Cucumber Sauce
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Ready in under 15 minutes, these delicious Moroccan Lamb Chops are perfect for a quick and easy midweek meal, they also make a great alternative to burgers and sausages for the barbecue and are easily impressive enough for a dinner party!
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Ingredients
Moroccan Lamb Chops
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 2 teaspoons Turmeric
- 1 teaspoon chili flakes
- 1 garlic crushed or grated, clove
- lemon juice of ½ lemon
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 8 lamb chops
Yogurt and Cucumber Sauce
- 200 g cucumber coarsely grated
- 250 g Greek yogurt full fat
- 1 garlic crushed or grated, clove
- lemon juice of ½ lemon
- 2 tablespoons mint chopped finely, fresh
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- mint optional, extra sprig, for garnish
Instructions
Moroccan Lamb Chops
- Place all the ingredients (except the lamb chops) in a large bowl and stir together thoroughly.
- Put the lamb chops in the bowl and coat thoroughly with the marinade. (I find it’s easiest to use my hands!)
- Cover the bowl with clingfilm and marinate for 2 hours in the fridge (or even overnight), or if you don’t have time, simply continue with the recipe.
- Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature.
- Get your BBQ, grill or griddle pan nice and hot and cook the lamb for 3-4 minutes on each side until slightly charred on the outside, but still soft and juicy and just slightly pink on the inside.
- Ideally rest for 5 to 10 minutes before eating (but I don’t blame you if you just can’t wait!).
- Serve the chops with the Yogurt and Cucumber Sauce and my Easy Tabbouleh Salad, or alternatively serve with couscous, rice or flatbreads.
Yogurt and Cucumber Sauce
- While the lamb is cooking, grate the cucumber on the coarse side of the grater, then pick up the grated cucumber in your hand and squeeze gently to remove some of the water. Place the grated cucumber in a medium sized bowl and add the rest of the sauce ingredients.
- Stir the sauce thoroughly to mix and garnish with a sprig of mint, if you wish.
- Eat straight away or cover and store in the fridge until required.
Notes
- Please note in addition to the above timings you may want to add on the following to achieve optimum flavour and texture:(1) 2 hours for marinating the lamb, or alternatively marinate overnight.(2) Ideally rest the lamb for 5 to 10 minutes before eating.Alternatively, if you simply don't have time, skip the marinating and resting times and you can have a delicious and easy meal on the table in 15 minutes!
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
6g
(2%)
Protein
41g
(82%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
107mg
(36%)
Sodium
116mg
(5%)
Potassium
679mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
795IU
(16%)
Vitamin C
6mg
(7%)
Calcium
107mg
(11%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 107mg | 36% |
| Sodium | 116mg | 5% |
| Potassium | 679mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 107mg | 11% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
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