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Moroccan Lamb Chops with Butternut and Couscous Recipe


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     Moroccan Lamb Chops with Butternut and Couscous

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   1 hour
  Van Loveren Cabernet Sauvignon

8 - 12 Lamb Chops
1 packet (500g) Butternut, cubed
1 large Onion, sliced
2 tsp (10ml) ground Cinnamon
2 tsp (10ml) ground Cumin
2 tsp (10ml) ground Coriander
tsp (3ml) Chilli flakes
Olive oil, for roasting
Salt and milled Pepper
2 cups (500ml) Chicken Stock, heated
1 cup (250ml) Couscous
1 packet (30g) fresh Mint or Coriander

Preheat oven to 180C. Toss chops, butternut, onion and spices together with a glug of oil in an ovenproof dish. Season and roast for 30-40 minutes.
Stir in stock and couscous. cover and leave to rest for 15 minutes.
Fluff couscous with a fork. Stir through mint or coriander and serve.

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