Lamb chops with ras el hanout

Name: lamb chops with ras el hanout
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 750 g rack of lamb; 1 el ras el hanout spices melange; 4 el traditional olive oil; 200 g couscous; 100 g dried apricots; 3 bunch onion; 15 g fresh coriander; cucumber

Couscous with lamb chops, apricots, spring onion, ras el hanoutm cucumber and coriander.

Ingredients

Directions

Cut the lamb racks into chops. Mix the spices with the oil and possibly salt and mix the chops with this spice mixture.
Leave to marinate for 30 minutes outside the refrigerator. In the meantime, prepare the couscous according to the instructions on the packaging. Stir in the oil.
Cut the apricots into small cubes, mix them with the warm couscous and leave them covered.
Heat a pan without oil or butter and fry the lamb chops for 4 minutes. Turn halfway.
If it does not fit all, you can bake them in 2 parts. Keep the chops warm on a dish covered with aluminum foil.
Cut the spring onions into rings, cut the coriander fine and the cucumber into small cubes. Mix the couscous just before serving.
If necessary, season with salt and extra oil. Serve the lukewarm couscous with the lamb chops.