Moroccan-Spiced Lamb Chops
with Harissa Roasted Potatoes and Lemon Yogurt Sauce
Spice up your life with these succulent lamb chops rubbed in Moroccan Spice Blend! A zippy lemon yogurt sauce adds cooling contrast to harissa-spiced potatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Lamb, Loin Chops
280 g
Sous Vide Potatoes
170 g
Green Beans
160 g
Sweet Bell Pepper
1 unit
Lemon
7 g
Parsley
28 g
Almonds, sliced
(Contains Almonds)
100 mL
Greek Yogurt
(Contains Milk)
1 tbsp
Moroccan Spice Blend
1 tsp
Harissa Spice Blend
1 tsp
Garlic Salt
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat potatoes dry with paper towels.Add potatoes, 1 tbsp oil and 1 tsp Harissa Spice Blend (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat lamb dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.When the pan is hot, add 1/2 tbsp oil, then lamb. (NOTE: Don't overcrowd the pan; cook lamb in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer lamb to an unlined baking sheet. Roast lamb in the top of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.
Meanwhile, core, then cut pepper into 1/4 inch slices.Trim green beans.Finely chop parsley.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Meanwhile, add yogurt, half the parsley, half the garlic salt, 1/4 tsp sugar, 1/2 tsp lemon zest, 1 tsp lemon juice and 1 tbsp water (dbl all for 4 ppl) to a small bowl. Season with pepper, then whisk to combine. (TIP: For a lighter sauce consistency, add more water, 1/2 tbsp at a time, if desired.)
Reheat the same pan (from step 2) over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Remove the pan from heat. Transfer almonds to a plate.Carefully wipe the pan clean.
Reheat the same pan over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-7 min. Season with pepper and remaining garlic salt, then stir to combine.Remove the pan from heat.
Divide lamb, potatoes and veggies between plates.Dollop lemon yogurt sauce over lamb.Sprinkle toasted almonds over veggies and remaining parsley over potatoes.Squeeze a lemon wedge over top, if desired.
