Clodagh McKenna's Moroccan spiced lamb - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s Moroccan spiced lamb By You Magazine - October 24, 2021 Lamb chops or cutlets are such a brilliant quick-fix supper as they only take about 8 minutes to cook and really hit the spot! I love spicing them up with this yogurt marinade. It does two things – packs the lamb with flavour and also tenderizes the meat, so this is definitely a step not to be skipped. If you don’t have any yogurt just leave it out, and if you don’t have harissa just use a teaspoon of smoked paprika instead. Dora Kazmierak TAKES 20 MINUTES SERVES 2 4-6 lamb chops, depending on size 1 tbsp olive oil FOR THE YOGURT MARINADE 100g natural yogurt 1 tbsp olive oil 1 tbsp harissa paste 1 garlic clove, crushed 1 tsp ground cumin FOR THE BULGUR WHEAT 240ml chicken stock 120g bulgur wheat 150g green beans, trimmed and halved 2 tbsp extra virgin olive oil Juice of 1 lemon A handful of flat-leaf parsley, roughly chopped A handful of mint leaves, roughly chopped 2 tbsp pine nuts A handful of pomegranate seeds Sea salt and freshly ground black pepper In a large bowl, mix together the marinade ingredients along with a liberal sprinkling of salt and pepper. Add the lamb chops and coat well on all sides with the marinade. Set aside for 5 minutes. In a large saucepan, heat the stock and add the bulgur wheat. Simmer, covered, for 10–15 minutes until most of the water has been absorbed. Remove from the heat, drain off any excess liquid and set aside. While the bulgur wheat is cooking, bring a separate large saucepan of salted water to the boil and blanch the green beans for 3–4 minutes until just tender. Drain and plunge into cold water to stop them cooking. Meanwhile, heat the oil in a large frying pan over a high heat. Lift the lamb chops out of the marinade bowl and cook for 4 minutes on each side. Remove to a plate and cover loosely with foil to rest for 5 minutes. Fluff up the bulgur wheat with a fork before mixing in the green beans and remaining bulgur wheat ingredients. Season to taste and serve alongside the lamb chops. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved