B00CU1W244_EBOK

1 SERVE =
2 units protein
½ unit bread
3 units vegetables
1 unit fats
Moroccan-spi
lentils and roa
SERVES 4 PREP 20 mins
cooking oil spray
1 kg lamb forequarter chops,
trimmed of fat
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
2 tablespoons Moroccan spice mix,
plus 1 teaspoon extra
½ bunch coriander, roots and
stems finely chopped, leaves
roughly chopped
1 × 400 g tin peeled tomatoes
2 pieces preserved lemon, rind only, rinsed and finely
chopped, or finely grated zest of 1 lemon
3 cups (750 ml) Chicken Stock
(see page 209)
¾ cup (160 g) French-style (puy)
lentils, rinsed and drained
600 g pumpkin (squash), skin on,
seeded and cut into 1.5 cm wedges
2 tablespoons Harissa (see page 205),
to serve (optional)
1
2
3
4
Slow-cooking lamb cho
them on the barbecue –
Serve the chops whole i
Place a large heavy-base
spray with cooking oil. W
and cook for 4–5 minutes
Reduce the heat to mediu
the onion, carrot and cele
until the vegetables are s
the coriander stems and
tomato, preserved lemon
lamb to the pot, season w
to the boil. Reduce the he
lentils, cover with the lid
and lentils are tender.
Meanwhile, preheat the o
a single layer on a baking
cooking oil. Sprinkle with
with salt and pepper to ta
golden and tender.
Remove the lamb chops