Moroccan Spiced Lamb Chops with Couscous and Orange Almond Relish

Transport your taste buds to North Africa with this aromatic dish featuring tender lamb chops seasoned with ras el hanout. The lamb is paired with a fluffy couscous loaded with roasted cauliflower, sweet golden raisins and fresh mint and parsley. A bright orange almond relish and a silky Dijon pan sauce add layers of flavor that make this meal truly special.

Perfect for a dinner that feels gourmet yet is surprisingly simple to prepare, this recipe brings together warm spices, citrus and crunchy almonds for a satisfying and impressive plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

30 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Cut cauliflower into bite-size pieces. Zest and halve the orange; squeeze juice from one half into a small bowl. Peel the remaining orange and dice into ½-inch pieces. Roughly chop parsley and mint (reserve a few whole mint leaves for garnish).
2. On a baking sheet, toss cauliflower with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. In a small bowl, combine diced orange, almonds, half the parsley, half the mint, 1 tablespoon olive oil, a pinch of salt, pepper and orange zest to taste. Refrigerate until serving.
4. In a small pot, bring couscous, half the chicken stock concentrate and 1 cup water to a boil. Cover, reduce heat to low and cook until al dente, 6-8 minutes. Keep covered off heat.
5. Pat lamb chops dry and season with ras el hanout, salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook lamb to desired doneness, 2-4 minutes per side. Transfer to a plate to rest; wipe out pan.
6. In the same pan over medium heat, add mustard, reserved orange juice, remaining stock concentrate and ¼ cup water. Simmer, stirring, until slightly thickened, 1-2 minutes. Remove from heat and stir in 1 tablespoon cold butter until melted. Add a splash of water if too thick.
7. To the couscous pot, add roasted cauliflower, raisins, remaining parsley and mint and 1 tablespoon olive oil. Season with salt and pepper. Divide couscous among plates, top with lamb chops, drizzle with sauce and serve with orange almond relish.

Recipe Tips

FAQ

Can I substitute another protein for lamb chops?

Yes, you can use chicken thighs or beef steaks. Adjust cooking time accordingly and ensure the internal temperature reaches safe levels.

What is ras el hanout?

Ras el hanout is a North African spice blend typically containing cumin, coriander, cinnamon, turmeric and other warm spices. It adds a complex, aromatic flavor to dishes.

Can I make this dish ahead of time?

The couscous and relish can be prepared a day in advance. Cook the lamb and sauce just before serving for best texture and flavor.