Moroccan Lamb Chops Flatbreads, Herby Couscous, Stuffed Peppers, Pomegranate Drink

Name: Moroccan Lamb Chops Flatbreads, Herby Couscous, Stuffed Peppers, Pomegranate Drink
Yield: Serves 4 – 6
Ingredients: 60 g good melting cheese, such as Cheddar or fontina; 1 tablespoon dried thyme or oregano; sea salt & black pepper; 1 heaped teaspoon harissa; 1 x 250 g tub of natural yoghurt; 1 teaspoon dried thyme; extra virgin olive oil; 1 pack of flatbreads; 1 fresh red chilli; 1 whole nutmeg, for grating; ½ a lemon; 1 x 200 g tub of houmous; 1 lemon; a arge bunch of fresh flat-leaf parsley or mint; a few sprigs of fresh mint; 200 g couscous; ice cubes; 1 teaspoon sweet paprika, plus extra for dusting; olive oil; 1 pomegranate; 1 bottle of sparkling water; 8 small whole jarred red peppers; 2 racks of lamb (8 chops per rack), fat removed; 1 teaspoon ground cumin

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Preparation info

Serves
4 – 6

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Lamb

2 racks of lamb (8 chops per rack), fat removed
1 whole nutmeg, for grating
1 teaspoon

Salad
Dessert
Main course

Method

To Start

Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a medium heat. Put a roasting tray in the oven and turn the oven on to 220°C/425°F/gas 7.