Moroccan Lamb Chops with Saffron Rice

Sticky glazed Moroccan lamb chops on top of a fragrant saffron rice that’s cooked in chicken bone broth for an added boost of umami and gut health benefits. Topped off with dollops of tahini spiked yogurt, crushed pistachios and loads of herbs…a very moreish dinner party or weeknight dish to add to your repertoire.

Adding bone broth to your rice is not only an incredible flavour hack, it’s also high in glutamine which helps to nourish and repair the gut lining. This is the food I love to cook!

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 25 Mins

Method

1
Add the rice, bone broth, saffron and a good pinch of salt to a medium saucepan. Bring up to the boil, then cover and turn down to a low simmer for approximately 14 minutes or until the rice is tender and the liquid has absorbed. Fluff the rice using a fork, then let stand uncovered for 5 minutes.
2
Toast the cumin, fennel and coriander seeds in a pan until fragrant. Transfer to a mortar and pestle and roughly grind. Next, add the cinnamon, cayenne, ginger and turmeric, 1 teaspoon salt and ¼ teaspoon freshly cracked black pepper. Mix well, then scatter over the lamb chops. Rub the meat in the spice mix until well coated. Set aside.
3
Make the tahini yogurt by combining the yogurt and tahini in a bowl. Whisk until smooth and creamy. Set aside.
4
Heat the olive oil in a large non-stick or stainless steel pan over a high heat. Once the oil is smoking, add the chops one-by-one. Turn down the heat to medium and cook for approximately 2 minutes on each side. Turn off the heat and pour over the tamari and lemon juice, allowing it to reduce in the pan and turn sticky and caramelised. Allow the chops to rest in the pan for 2 minutes.
5
Serve the saffron rice onto a large platter, topping with the lamb chops and the remaining pan jus. Finish with generous dollops of the tahini yogurt and a scattering of pistachios, mint and parsley. Serve immediately.