B00CU1W244_EBOK

oroccan-spiced lamb with
tils and roast pumpkin
20 mins COOK 2 hours 20 mins
w-cooking lamb chops is a great alternative to cooking
m on the barbecue – it adds a whole new depth of flavour.
ve the chops whole if you prefer.
ce a large heavy-based stockpot over medium–high heat and
ay with cooking oil. Working in batches, add the lamb chops
cook for 4–5 minutes until browned. Remove and set aside.
uce the heat to medium and add the olive oil. When hot, add
onion, carrot and celery and cook, stirring, for 7–8 minutes
il the vegetables are soft. Add the Moroccan spice mix and
coriander stems and roots and cook for 2 minutes, then add the
ato, preserved lemon or lemon zest and stock. Return the
b to the pot, season with salt and pepper to taste and bring
he boil. Reduce the heat to low and simmer for 1 hour. Add the
tils, cover with the lid and simmer for 1 hour or until the lamb
lentils are tender.
nwhile, preheat the oven to 220°C. Place the pumpkin in
ngle layer on a baking-paper-lined tray and spray with
king oil. Sprinkle with the extra Moroccan spice mix, season
salt and pepper to taste and roast for 25–30 minutes until
den and tender.
ove the lamb chops to a chopping board, allow to cool for