Lamb Chops with Ras el Hanout

Lamb Chops with Ras el Hanout


  • 12 – 16 oz Lamb chops
  • 1 Tbsp Bailan Spice Ras el Hanout seasoning
  • 1 tbsp Olive oil
  • 1 tbsp unsalted butter
  • 1 tsp garlic
  • 2 cups of diced sweet potatoes
  • 1 cup of diced Irish potatoes
  • Salt and black pepper to taste


How To

  • Mix Bailan Ras el Hanout with garlic, salt, and pepper. Ensure the blend has enough salt and pepper to satisfy your preference.
  • Massage the seasoning blend and olive into the lamb. TIP: Marinate lamb the night before cooking, so the seasoning seeps into the lamb for a much richer flavor.
  • Pre-heat oven to 400F, place lamb in roast a pan with unsweetened butter and cover with aluminum foil to reduce evaporation.
  • Bake for 25-30mins, uncover in the last 5-7mins to allow some moisture to evaporate.
  • Steam potatoes with a sprinkle of salt
  • Serve lamb with potatoes and pour sauce/gravy over the lamb for a rich flavor.


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