|Prep time||45 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the marinade, peel and quarter the onion. Place the onion, a handful of coriander, parsley and mint, paprika, ras el hanout and 1 tsp of sea salt in a food processor and blitz until finely chopped.
Place the lamb chops in a large dish and coat with the marinade. Cover with cling film and place in the fridge to marinate for approx. 2 hours.
To prepare the socca, place the water in a large bowl and add the chickpea flour slowly while whisking. Stir in the salt and olive oil. The mixture should be runny, similar to pancake batter. Cover the batter with a dish towel and set aside for 1 hour at room temperature.
Prepare a barbecue to a medium heat or place a griddle pan over a medium heat.
Meanwhile, prepare the mechouia. Roughly chop or tear the red peppers. Roughly chop the parsley. Finely grate the garlic. Combine the lemon juice, oil, preserved lemon, cumin, parsley, garlic, roasted red peppers, salt and freshly ground pepper in a medium bowl. Let it sit for 30 minutes to allow the flavours to come together.
Place a 25cm cast-iron pan on the heat for 5 minutes.
Carefully remove the hot pan from the grill and add approx. 1 tsp of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the centre of the pan. Tilt the pan, so the batter coats the entire surface of the pan if needed. Return to the barbecue for 5-10 minutes or until cooked through and golden. Sprinkle za’atar over and repeat this process until all the batter has been used. Keep warm.
Brush the barbecue grid with oil then place the lamb chops on the grid and grill, approx. 3 minutes a side for medium-rare. Rest for 5 minutes before serving.
Serve the lamb chops with the socca and mechouia.