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Lamb Chops with Moroccan Aubergine Cous-Cous

Updated: Apr 18, 2021

Prep: 20mins | Cook: 40mins | Serves: 4


Lamb Chops:

4 large lamb chops

olive oil, for frying

1/4tsp turmeric

1/2tsp rosemary

1/2tsp thyme

1/4tsp ground black pepper

1/4tsp salt

4 garlic cloves

Moroccan Aubergine Cous-Cous:

185g instant couscous (375ml boiled water)

1 onion

1 aubergine

3tsp ground cumin

1/4tsp ground cinnamon

1tsp paprika

1/4tsp ground cloves

2tsp garlic salt (mixture of garlic powder and salt)

50 g (1 3/4 oz) butter

a handful of roughly chopped fresh parsley

cherry tomatoes (as many as you like)


Lamb Chops:

Preheat the oven to 200/180 Fan/Gas 6.

Evenly season the lamb chops with salt, pepper, herbs and spices. Lightly crush the garlic cloves and drizzle oil before putting it in the oven for 30 minutes, turning halfway.

Lamb chops are my absolute favourite meat and I will always use herbs rosemary and thyme, fresh or dried, roasted in the oven or pan fried.

I had never had it with turmeric before this recipe. It gave the lamb this wonderful aroma and lovely golden hue.

Moroccan Aubergine Cous-Cous:

Boil the cous-cous for 10 minutes. Once cooked, use a fork to fluff it up and break up the clumps.

Slice and sauté the onions in a pan with 2tbs of olive oil. Then remove the pan from the heat.

Cut and slice the aubergine into chip-size chunks.

We were lucky to have 5 small home grown aubergines growing this year in our vegetable plot. Yet since they were off colour and slightly bruised (not like the supermarket ones that are large, perfectly plumpy and has that appealing dark purple colour all round) i went and bought one just in case. However they were just fine and even more delicious!

Mix the spices and sprinkle over the aubergine, coating well.

Melt butter into the same pan adding the aubergine cous-cous.

Turn off the heat and garnish with parsley and cherry tomatoes.

Most of our flat-leaf parsley had died off but i still had some curly-leaf parsley alive and well for me to use from my herb garden. But I absolutely love the pink and lime colour that the flat-leaf parsley gives before it dies down, its really beautiful to look at just using it for garnishing.

If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods.

In addition you will receive a FREE eco-friendly, mystery gift on your first purchase!

Enjoy your meal.

I would appreciate it if you could like and leave any comments you have in mind.

Thank you for visiting.

- Tanya

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