Parsley and coriander lamb chops recipe

Parsley and coriander lamb chops with quick Moroccan couscous.
Parsley and coriander lamb chops with quick Moroccan couscous. Photo: Edwina Pickles

We love lamb chops. The high fat content in the lamb takes on the flavours of the zesty lamb marinade paste beautifully, heightened again when the chops are charred on the barbecue. If you're looking for a quick meal, this one takes 15 minutes to prepare, and it works for a few mouths or many – just increase the number of chops and add a green salad.


½ bunch coriander, including stalks 

½ bunch flat-leaf parsley, including stalks

1 long red chilli, de-seeded and finely chopped

½ bulb of garlic, crushed or finely chopped

1 lemon, zest and juice

100ml olive oil

salt and pepper

8 lamb chops


1. Put the coriander, parsley, chilli, garlic, lemon zest and olive oil into a food processor and whiz to a smooth paste. Season with salt and pepper to taste. 

2. Brush the paste over the lamb chops on both sides and cook on a hot barbecue for two minutes on each side, or cook in a well-oiled heavy-based frypan ing pan for the same time.

3. Let the chops rest for seven to eight 7-8 minutes, then squeeze the lemon juice over the top.

4. To serve, put a few large spoonfuls of the couscous on each plate and top with two lamb chops.

Suggestion: Serve with the Blue Ducks' Moroccan-style couscous and a green salad.