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Moroccan-Spiced Lamb Chops
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Moroccan-Spiced Lamb Chops

Moroccan-Spiced Lamb Chops

with Harissa Roasted Potatoes and Lemon Yogurt Sauce

Spice up your life with these succulent lamb chops rubbed in Moroccan Spice Blend! A zippy lemon yogurt sauce adds cooling contrast to harissa-spiced potatoes.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes


serving amount

4 unit

Lamb, Loin Chops

280 g

Sous Vide Potatoes

170 g

Green Beans

160 g

Sweet Bell Pepper

1 unit


7 g


28 g

Almonds, sliced

(Contains Almonds/Amandes)

100 mL

Greek Yogurt

(Contains Milk)

1 tbsp

Moroccan Spice Blend

1 tsp

Harissa Spice Blend

1 tsp

Garlic Salt

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate39 g
Sugar11 g
Dietary Fiber9 g
Protein52 g
Cholesterol135 mg
Sodium1510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat potatoes dry with paper towels.Add potatoes, 1 tbsp oil and 1 tsp Harissa Spice Blend (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 14-16 min.

Cook lamb

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat lamb dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.When the pan is hot, add 1/2 tbsp oil, then lamb. (NOTE: Don't overcrowd the pan; cook lamb in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer lamb to an unlined baking sheet. Roast lamb in the top of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.

Prep and make sauce

Meanwhile, core, then cut pepper into 1/4 inch slices.Trim green beans.Finely chop parsley.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Meanwhile, add yogurt, half the parsley, half the garlic salt, 1/4 tsp sugar, 1/2 tsp lemon zest, 1 tsp lemon juice and 1 tbsp water (dbl all for 4 ppl) to a small bowl. Season with pepper, then whisk to combine. (TIP: For a lighter sauce consistency, add more water, 1/2 tbsp at a time, if desired.)

Toast almonds

Reheat the same pan (from step 2) over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Remove the pan from heat. Transfer almonds to a plate.Carefully wipe the pan clean.

Cook veggies

Reheat the same pan over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-7 min. Season with pepper and remaining garlic salt, then stir to combine.Remove the pan from heat.

Finish and serve

Divide lamb, potatoes and veggies between plates.Dollop lemon yogurt sauce over lamb.Sprinkle toasted almonds over veggies and remaining parsley over potatoes.Squeeze a lemon wedge over top, if desired.

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