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Moroccan Spiced Lamb Chops with Lentil and Fig Salad

Serves 4

2 tsp cumin seeds
2 tsp coriander seeds
1 tsp paprika
½ tsp ground cardamom
1 tbsp olive oil

8 rib lamb chops
sea salt to season

1 x 400g tin brown lentils, drained
200g cooked beetroot
75g dried figs
a handful of chopped fresh parsley and mint

2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
zest of 1 lemon
squeeze of lemon juice
1 anchovy, mashed
½ clove garlic, mashed

Heat a small pan over a medium high heat and add the cumin and coriander seeds.
Dry fry the seeds for a few minutes until fragrant.
Place the seeds in a mortar and pestle and crush the seeds until finely ground.
Add the rest of the spices and olive oil and give it a good mix.
Brush the lamb chops liberally with the spiced oil and set aside for 30 minutes.

Soak the dried figs for 5 minutes in warm water, drain and chop roughly.
Place the lentils, cooked beetroot, figs and chopped parsley and mint in a large bowl.
Whisk all the ingredients for the dressing, gently mix into the salad and scatter the salad on a large serving platter.

Preheat a skillet or similar pan on a high heat (or cook on the barbecue)
Season the chops with sea salt and cook for 2-3 minutes on each side for medium or until cooked to your liking.
Transfer to a plate, cover with foil and set aside for a few minutes to rest.
Place the chops on the lentil salad, drizzle any of the juices in the plate over the chops and serve. 

Delicious with the 2018 La Motte Millennium!

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