Moroccan Lamb Loin Chops With Mango Couscous Recipe

Cooking Directions

• STEP 1.In a bowl, combine the Moroccan spice blend, olive oil, lemon juice, and garlic. Rub the mixture onto the lamb loin chops and let them marinate for at least 30 minutes.
• STEP 2.Heat a grill or grill pan over medium-high heat. Cook the lamb loin chops for about 3-4 minutes per side, or until they reach your desired level of doneness.
• STEP 3.While the lamb is cooking, prepare the mango couscous. In a saucepan, bring the chicken broth to a boil. Stir in the couscous, cover the pan, and remove it from the heat. Let it sit for 5 minutes, then fluff it with a fork.
• STEP 4.In a separate bowl, combine the diced mango, raisins, chopped mint, and cinnamon. Add the cooked couscous and toss everything together until well combined.
• STEP 5.Serve the grilled lamb loin chops with the mango couscous on the side. Garnish with additional mint leaves, if desired. Enjoy!

Cooking Tips

• For a spicier flavor, add a pinch of cayenne pepper to the Moroccan spice blend.
• Make sure to let the lamb loin chops rest for a few minutes before serving to allow the juices to redistribute.
• If you don't have fresh mango, you can use frozen mango chunks that have been thawed.

Storage and Serving

• Leftover lamb loin chops can be stored in an airtight container in the refrigerator for up to 3 days.
• The mango couscous can also be stored in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in the microwave or on the stovetop.
• To serve, place the lamb loin chops on a platter and spoon the mango couscous alongside. Serve with a side of fresh salad or steamed vegetables for a complete meal.