Hattie O'Connor on 26 Aug 2015
These lamb chops spiced with Za'atar, a spice mix popular in moroccan cooking have a couscous crust and are served with a lightly spiced sweet potato mash. Alternatively, if you're not a fan of spicy food, you could add a few handfuls of grated cheese to the mash and if you're a vegetarian you could use quorn fillets or salmon, which works really nicely with the moroccan spice mix. (Za'atar spice mix is surprisingly cheap and can be found in most supermarkets, recipe serves two).
Studying at UAL, you'll quickly discover how multicultural it is and so I've put together this recipe as an alternative to what you might usually find on the table in Britain for Sunday lunch. It's also relatively quick and simple to make, so you and your new flatmates can use this as an opportunity to get to know each other over some homemade food and get used to cooking together. Which saves energy so is better for the environment (yay!) and if you take it in turns, saves the time and effort of having to cook for yourself every night.
Part one in this series, Fish Tacos with Guacamole: commonplace.arts.ac.uk/articles/eat-home/eat-create-sleep-repeat-part-1-fish-tacos
4 Lamb Chops
3tsp Za'atar Spice Mix
2tbsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
160g Couscous (I used 1 packet of Ainsley Harriott's Spiced Cous Cous for extra flavour)
4 medium sized Sweet Potatos
1/4tsp Hot Chilli Powder
1 big handful of Green Beans (or whichever vegetable you would prefer)
-Preheat the oven to 180 degrees celsius or gas mark 6 and into an oven dish just big enough for the chops, add 1tbsp of olive oil and the Za'atar. Turn the lamb chops in this to coat each side and spread them flat in the dish, not overlapping. Sprinkle over the salt and pepper.
-Cut the lemon into quarters, and two of the quarters in half again (save these for later). Squeeze a little of the two remaining quarters over the lamb chops and then put them in the corners of the dish. These will have a nice flavour when cooked that is not too dissimilar to preserved lemons that are used in Moroccan cooking a lot.
-Pour the dry couscous over the lamb chops and in the gaps of the dish. Then carefully pour the water over, trying not to wash the couscous off the lamb chops and making sure that all the couscous is submerged in the water.
-Spoon one more tablespoon of olive oil over the top of the couscous and bake in the over for 50-60 minutes or until the couscous browns a little. Cut through one of the lamb chops to make sure it is cooked. If not, return to the oven for 5-10 more minutes.
-While the chops are cooking, boil a large pan of water. Peel the sweet potato's and cut into small equal sized pieces. Add the -sweet potato's to the pan and boil for about 15-20 minutes. Boil another pan of water for the green beans and put them in the water about five minutes before the the potato's are cooked.
-Drain the water from the sweet potato's, add the chilli powder, a pinch of salt and pepper and mash until smooth. if you have overcooked the sweet potatoes a little you can put them on a low heat to get rid of some of the excess moisture and keep them warm while you plate up the lamb chops and the green beans. Garnish with the remaining lemon wedges.
-Once you have plated everything up you're ready to enjoy your first Sunday lunch (of sorts) with your new flat mates! Look out for part 3 of this series which will be a post-freshers week 'detox' recipe in the form of a warm chicken noodle salad. :)