Moroccan-style lamb chops

Moroccan-style lamb chops

Ingredients (serves 4):

  • 1 tablespoon olive oil
  • 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed
  • 1 large brown onion, cut into wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon Moroccan seasoning
  • 400g can crushed tomatoes
  • 400g can chickpeas, drained, rinsed
  • 2 medium carrots, peeled, cut into 1cm slices
  • 1/2 cup chicken stock
  • 1 tablespoon chopped fresh flat-leaf parsley leaves

 

Method:

  1. Preheat oven to 160°C/140°C fan-forced.
  2. Heat oil in a 10 cup-capacity flameproof, ovenproof dish over high heat.
  3. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a plate.
  4. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened.
  5. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
  6. Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper.
  7. Cover tightly with foil. Bake for 2 hours or until lamb is tender.
  8. Remove foil. Bake for 30 minutes or until sauce has reduced slightly.
  9. Sprinkle with parsley.

 

Nutritional Value:

  • Energy 2234kJ
  • Fat saturated 9.50g
  • Fat Total 27.70g
  • Carbohydrate sugars – 0
  • Carbohydrate Total 33.70g
  • Dietary Fibre 6.40g
  • Protein 34.90g
  • Cholesterol 96.00mg
  • Sodium 920mg
Print Friendly, PDF & Email

More articles

Leave a Reply