Moroccan chops with roasted potato and cauliflower
Place chops in a large bowl with 1 tablespoon oil and Moroccan spice. Season to taste; leave to stand at room temperature for 10 minutes.
Boil or steam potatoes until cooked, drain and cool slightly. Using a potato masher or large wooden spoon, roughly break potatoes up into chunky pieces; cover with foil to keep warm.
Preheat oven to 220°C. Heat remaining olive oil in a large ovenproof pan over medium-high heat. Add onion, garlic, lemon peel, herbs and cauliflower and cook, tossing occasionally, for 5 minutes or until cauliflower starts to turn golden. Add smashed potatoes and toss until well to combine. Transfer to a large roasting and scatter over parmesan; season to taste. Roast for 10 minutes or until parmesan is melted and golden.
Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat. Cook chops for 3 minutes, turn and cook for a further 3 minutes or until cooked to your liking. Rest 5 minutes before serving.
Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 3 minutes, drain.
Divide roasted smashed potato and cauliflower among plates and scatter with parsley. Top with beans and lamb chops. Serve with lemon wedges and yoghurt on the side.
Substitute cauliflower with broccoli or baby brussels sprouts.
Forequarter chops are suited to both short, grilling style cooking and long, slow cooking – but not in between.
If using a char-grill pan – a healthy and tasty dinner doesn’t have to take forever; the answer is grilling. There are important things to consider such as selecting a cut that is suitable for grilling (the Meat Cuts app is a great tool to help here). Grilling cuts have a minimum thickness, for lamb it is 15mm, beef it is 21mm (if over 30mm they may need to be finished in the oven). The grilling cut should always be taken out of the fridge 15 minutes before cooking. They should be lightly oiled before being placed on a hot grill surface and when cooked to desired doneness they need to be rested before serving.
Other economical cuts of lamb include chump chops, neck chops and the neck fillet, butterflied shoulder and shanks.
Cooking the lamb on the bone imparts a great flavour.