'Beauty comes from within' should clearly be the strapline for this dish. Try as I might, I could not seem to get a decent snap of this tasty supper. The lamb chops were brown. The chickpea mash was... brown. Even the char-grilled courgettes failed to perform for the camera. So apologies for the photos. Think instead of the flavours. Paprika. Cumin. Coriander. Lemon. Garlic. Chilli.
It was nice to ring the changes with these lamb chops - the spicy flavours worked well with the lamb and the chickpea mash was good too. I found it quite rich and 'solid' and could only eat a smallish amount.
Moroccan spiced lamb chops with chickpea mash
4 lamb chops
For marinade -
4 tablespoons olive oil
1 teaspoon cumin (or better still, cumin seeds crushed in a pestle and mortar)
1 teaspoon coriander seeds
1 teaspoon paprika
1/2 teaspoon chilli powder
1/2 teaspoon tumeric (optional)
1 garlic clove, finely chopped
grated zest and juice of half a lemon
For chickpea mash -
1 large can of chick peas, drained and rinsed
1 red onion
1 teaspoon paprika
glug of olive oil
1. Bash all the marinade ingredients together in a pestle and mortar, adding olive oil and lemon juice at the end. Pour over the lamb chops and rub all over. Leave for half and hour.
2. Turn grill to high and grill the chops for around 4-5 minutes each side (depending on how thick they are and how you like them cooked - mine were thick and I like them a little pink in the middle). Once cooked, set aside on a warm plate to rest for a few moments.
3. Meanwhile, prepare the mash. Place chickpeas in a pan covered with salted water and bring to boil. Simmer for a few minutes to heat through. Whilst this is happening, chop and soften the onion in a little olive oil. Drain chickpeas and place in food processor with onions, a glug of olive oil and the paprika. Whizz until smooth, adding more oil until you reach desired consistency.
4. Serve with the chops and vegetable of choice. I chose char-grilled courgettes that had been marinated in a herby, lemony, olive oil mixture.