Moroccan chickpeas, ras el hanout, mint, chermoula

In a bowl, mix harissa paste, olive oil, salt, and black pepper. Rub this mixture all over the lamb chops, ensuring they are well coated. Let them marinate for at least 30 minutes, preferably in the refrigerator.

Marinate the Lamb Chops

Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated lamb chops on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest for a few minutes.

Cook the Lamb Chops

In a saucepan, combine cooked chickpeas, ras el hanout, and a splash of water. Heat over medium heat until warmed through. Stir in fresh mint leaves before serving.

Prepare Moroccan Chickpeas

Serve the lamb chops alongside the Moroccan chickpeas, garnished with additional mint if desired, and drizzle with chermoula sauce.

Serve

Salt

Black Pepper

Olive Oil

Garlic

Lemon Juice

Lamb Chops

Harissa Paste

Cooked Chickpeas

Ras El Hanout

Chopped Onion

Chopped Tomatoes

Chopped Fresh Mint

Fresh Cilantro

Fresh Parsley

Ground Cumin

Smoked Paprika

Red Chili Flakes

Harissa Spiced Lamb Chops

harissa spiced lamb chops

Recipe information

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