Ras el Hanout Lamb Chops

Tender, aromatic Tunisian spiced lamb chops served on a bed of thick plain yoghurt and pomegranate seeds and mint leaves make a delicious, easy healthy dinner recipe. Ras el Hanout is a spice blend found in Tunisian cuisine, very similar to Moroccan spice mix. Only Tunisian versions often incorporate chilli and hot paprika for a more spicy and aromatic flavuor. The best substitutes will be baharat or a mix of equal parts of spices like cumin, coriander, paprika, along with a generous pinch of cinnamon.

12 Lamb chops
4 tsp Ras el hanout
Sea salt and freshly milled black pepper
3 tbsp Tallow or ghee
2 tbsp Extra-virgin olive oil
250 g Thick plain yoghurt
Pomegranate seeds to garnish
Fresh mint leaves and lemon wedges to garnish

Sprinkle the lamb chops with half of the ras el hanout and season with salt and pepper.
Heat half of the tallow in a large cast iron pan over medium-high heat until very hot. Cook half of the lamb chops for 2–3 minutes each side until golden but still pink on the inside. Remove and keep warm, then repeat with remaining lamb chops.
Mix the remaining ras el hanout with olive oil and a little salt.
Spread the yoghurt over a platter and top with the lamb chops. Drizzle over the spice oil then with pomegranate seeds. Top with herbs and serve with lemon wedges.