Casablanca: orange zest lamb chop recipe
Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission.
SERVES 4 AS A STARTER
Ingredients
*5 tablespoons olive oil
*3 garlic cloves, peeled and crushed
*finely grated zest of 2 oranges
*2 tablespoons clear honey
*1 tablespoon dried mint
*1½ teaspoons ground turmeric
*¾ teaspoon salt
*500g lamb chops (about 4–6)
*1 large onion (200g), finely sliced
Method
1. Mix the olive oil, garlic, orange zest, honey, dried mint, turmeric and salt together in a small bowl.
2. Lay the lamb chops in a flat dish and pour over the marinade to cover. Cover the dish with clingfilm and leave the lamb to marinate in the fridge for 2 hours or overnight.
3. Preheat the oven to 200°C (180°C fan), Gas Mark 6.
4. Spread the onion slices out in a roasting tin and place the lamb chops on top. Roast for 15–20 minutes according to how you like your lamb cooked.
5. Serve immediately.
More from Casablanca:
Casablanca: My Moroccan Food by Nargisse Benkabbou, published by Mitchell Beazley, £20 www.octopusbooks.co.uk Photographer ©Matt Russell