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Moroccan Style Lamb and Couscous

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Moroccan Style Lamb and Couscous
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Servings: 2
Recipe by: Rae


2 lamb shoulder chops, about 3/4 lb each
1/2 cup plain yogurt
1 TBSP cumin
1 TBSP ground corriander
1/2 tsp cinnamon
2 tsp smoked paprika
1 tsp cayenne
1 tsp garlic powder
4 ounces couscous
1 cup grape tomatoes, halved
1/2 red pepper, diced
2 tsp red wine vinegar
1/4 tsp salt
1/4 cup olive oil


1. In a large bowl combine the yogurt, cumin, corriander, cinnamon, paprika, cayenne and garlic. Save 1 TBSP of the mixture and set aside.

2. With the rest of the yogurt mixture slather the lamb chops. Cover the chops and let them marinate in the fridge for 6 to 8 hours.

3. Preheat oven to 450 degrees F. Toss the tomatoes and red pepper with the 1 TBSP yogurt mixture and place in foil. Roast the tomatoes and pepper mixture in the oven for about 15 minutes or until lightly blackened.

4. Remove the tomato and pepper mixture from the oven and place in a food processor with the salt, oil, and vinegar and puree.

5. Prepare couscous according to box directions replacing an equal amount of water with the puree.

6. Pull the lamb chops out of the fridge and season liberally on both sides with salt and pepper.

7. Heat a cast-iron skillet over medium high heat and grill the chops about 5 minutes each side.

8. Serve the chops along side the couscous.

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