Lamb chops with moroccan spices and beans
I love a quick super and lamb chops are a great starting point. Having a big jar of olives and sundried tomatoes in the fridge is aso a good starter. The packets of quick cook grains could be replaced with rice or couscous but the chewy nutty grains are good.
You will need
- A couple of lamb chops
- A teaspon of harissa paste
- A handful of frozen broad beans
- A handful of frozen peas
- A handful of olives and sundried tomatoes
- A big spoonful of greek yoghurt
- A mug of pre-cooked grains
Do
- Pop the chops in a frying pan with a teaspoon of oil on a mmedium heat
- Turn a few times until the outside is browned (the inside should still be pink)
- Pour the bean and peas round the outside of the chops
- Smear the top of the chops with the the harissa
- Pop a lid over the top so the beans and peas cook in the steam
- Turn the chops spice side down and add the olives and tomatoes
- Cover with the lid and turn the heat up for a few minutes
- Stir in the grains, bubble for mnute or so, stirring to get the stuck on bits
- Serve with a blob of yoghurt
Result
The chops should be pink in the middle, browns on the outside, the pea and beans will have leaked enough liquid to make a gravy, the olives and tomatoes soften and combine with the spice. A toated pitta would have gone well with it.