Spiced lamb chops & herb salad

Marinated with garlic, lemon and North African spice blend ras el hanout, these lamb chops are served with a light herb and pomegranate salad

  • Prep:15 mins
    Cook:8 mins
    plus marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 587
  • fat 41g
  • saturates 16g
  • carbs 12g
  • sugars 7g
  • fibre 3g
  • protein 41g
  • salt 0.9g


  • 4 lamb chops
  • 1½ tsp ras el hanout
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • zest and juice ½ lemon
  • small pack parsley, roughly chopped
  • ½ small pack mint, leaves picked and roughly chopped
  • ½ red onion, finely chopped
  • 50g pomegranate seeds
  • 2 heaped tbsp houmous, from a tub
  • warm toasted pitta bread, rubbed with a halved garlic clove, to serve


  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. 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.

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