A really easy and delicious meal I like to make when I am stuck for time is Moroccan spiced lamb chops. I usually serve them with boiled potatoes (with olive oil, salt, pepper and fresh chives from the garden) and some form of green vegetable (broccoli, peas or green salad for colour). Moroccan food is a staple in my cooking.
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I am actually quite obsessed by Morocco. I have only been there once sadly. I got the ferry to Tangier from Tarifa (in the south of Spain) a couple of years ago and spent the day there. I loved the sights and smells that pressed in on me. Tangier is old, crowded and exciting. The city heaves with life and breathes a spicy, warm air. You travel through narrow alleyways like an ant looking at balconies that are almost touching overhead. As you travel through dark streets you see bread being baked and spices and tinctures for sale. It is like going back in time...with mopeds!!!
Spice rub for the lamb chops
This is originally a Rachael Ray recipe that I have tweaked a bit. If you want to view the original recipe you can see it here:
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon whole coriander seeds (crush in a pestle and mortar)
1 garlic clove (crushed)
½ teaspoon chilli flakes
a generous pinch of salt flakes
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I usually brush the lamb chops with olive oil using a pastry brush. I then use a spoon to sprinkle a good amount of the spice rub onto the lamb. This helps to avoid cross contamination of the spice rub. If there is any left over I can then cover it with cling film and use it another day. I rub the spices into the lamb on both sides. I heat a frying pan to a high heat to sear the meat and then I drop the temperature to let them cook. I like to serve the lamb medium rare but that is really a personal preference.
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