Ingredients
- 5 lambs chops
- 2 tbsp Bailan Ras el Hanout
- 1 tbsp olive oil
- 1 large garlic, finely chopped
- 1/4 fresh lemon juice
- Salt to taste
- Fresh parsley, roughly chopped to garnish
How To
- Marinate the lamb with Bailan Ras el Hanout, olive oil, garlic, lemon juice, and salt
- Place in preheated pan, cover, and cook on low-medium heat for 10 minutes
- Note: The lamb will cook in its juices. If it becomes too dry, add 2 tbs of water till cooked and tender
- Turn lamb to brown on both sides
- Garnish with parsley and serve hot
- Enjoy with pearl couscous, roasted vegetables, or salad
