Spicy Lamb Chops /Ras-El-Hanout

4 pers.

Ingredients:

½ c. lemon juice
2 tbsp ras-el-hanout
¼ olive oil
3 cloves of garlic
Zest and juice of 2 oranges
12 lamb chops
1 c. vegetables broth
185 g. couscous
4 shallots
2 tbsp fresh parsley
2 tbsp coriander leaves
100 g. pine nuts

Preparation:

In a large bowl, mix in lemon juice, 1 tbsp of ras-el-hanout, one clove of garlic and and the zest of one orange. Add in the lamb chops and marinate for 3 hours. In a saucepan combine vegetables broth, orange juice, the remaining zest and one clove of garlic. Boil. Withdraw from the burner and tumble in the couscous. Cover until the liquid is soaked up. Add in one tbsp of ras-el-hanout, shallots, herbs and nuts. Pour in service plate. Grill the lamb chops in olive oil and lay on the couscous.

Bonus !!!

Ras-el-hanout vinaigrette

Ingredients

2 c. of oil
1/3 c. balsamic vinegar
1 tbsp ras-el-hanout
1 pinch of fine sea salt

Preparation

Mix in all the ingredients in a bowl. Whisk until thick consistency and pour in a bottle. Let stand a few hours before serving.

This very simple can also be used as a sauce after reduction. On a breast of duck or a on slice veal liver, its is really great !