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Moroccan Lamb Chops with Tomato-Olive Relish
Moroccan Lamb Chops with Tomato-Olive Relish
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From: EatingWell Magazine, May/June 2018
Having a few specialty ingredients in your pantry, such as the spice blend ras el hanout and oil-cured olives, is the fastest way to a deluxe dinner that's easy enough for weeknights and special enough for Saturday's dinner party. Round out the meal with steamed potatoes, simply dressed salad greens and a glass of white Côtes du Rhône.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup chopped seeded tomatoes
- ¼ cup chopped oil-cured olives
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, divided
- Pinch of ground pepper
- 8 lamb rib chops, trimmed (about ½ inch thick; 1¼ pounds total)
- 1 tablespoon ras el hanout (see Tips)
Preparation
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Prep
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Ready In
- Preheat grill to high.
- Combine tomatoes, olives, parsley, 1 tablespoon oil and pepper in a small bowl.
- Brush lamb with the remaining 1 tablespoon oil and sprinkle with ras el hanout. Grill 2 to 3 minutes per side for medium-rare. Serve with the relish.
- Tips: The Moroccan spice blend ras el hanout typically features cinnamon, cumin, turmeric, ginger, cardamom, and ground black and red pepper. It's also great stirred into potato salad or roasted vegetables.
- Serving size: 2 chops & ⅓ cup relish
- Per serving: 427 calories; 27 g fat(8 g sat); 1 g fiber; 3 g carbohydrates; 37 g protein; 12 mcg folate; 125 mg cholesterol; 1 g sugars; 0 g added sugars; 691 IU vitamin A; 11 mg vitamin C; 55 mg calcium; 3 mg iron; 296 mg sodium; 128 mg potassium
- Carbohydrate Servings: 0
- Exchanges: ½ vegetable, 5 medium-fat protein, 1 fat
