Moroccan-spiced lamb

Lamb chops or cutlets are a brilliant quick-fix supper as they only take about 8min to cook. Spicing them up with this yogurt marinade packs the lamb with flavour and tenderises the meat.

PREP & COOKING TIME 20MIN SERVES 2

★ 4-6 lamb chops, depending on size

★ 1tbsp olive oil

FOR THE YOGURT MARINADE

★ 100g natural yogurt

★ 1tbsp olive oil

★ 1tbsp harissa paste

★ 1 garlic clove, crushed

★ 1tsp ground cumin

FOR THE BULGUR WHEAT

★ 240ml chicken stock

★ 120g bulgur wheat

★ 150g green beans, trimmed and halved

★ 2tbsp extra virgin olive oil

★ Juice of 1 lemon

★ Handful of flat-leaf parsley, roughly chopped

★ Handful of mint leaves, roughly

chopped

★ 2tbsp pine nuts

★ Handful of pomegranate seeds

★ Sea salt and freshly ground black pepper

1 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 5min.

2 In a large saucepan, heat the stock and add the bulgur wheat. Simmer, covered, for 10-15min until most of the water has been absorbed. Remove from the heat, drain off any excess liquid and set aside.

3 While the bulgur wheat is cooking, bring a separate large saucepan of salted water to the boil and blanch the green beans for 3-4min until just tender. Drain and plunge into cold water to stop them cooking further.

4 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 4min on each side. Remove to a plate and cover loosely with foil to rest for 5min.

5 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.