Moroccan Lamb Chops

Posted on Aug 9 2014 - 11:22am by Barry C. Parsons

Moroccan lamb chops are marinated in fragrant  spices, simply grilled and served with an easy herb Chermoula Sauce.

Moroccan Lamb Chops with Chermoula Sauce

Moroccan Lamb Chops with Chermoula Sauce

One of my very favorite things to grill is lamb and these Moroccan lamb chops are so flavorful and delicious, they have quickly become a repeat visitor to the backyard barbecue this summer.

The chops are simply marinated in a fragrant blend of aromatic spices, garlic, lemon and olive oil to infuse terrific flavor before hitting a hot grill for only a few minutes per side. I always serve grilled lamb pink at the center because I love it medium rare but these should still be moist and delicious if cooked a little longer to medium well or even well done. I never criticize how well done someone likes their meat, have it how you like. I personally learned to love medium rare steak and lamb by cooking it slightly less each time I made it until I came to prefer the juiciness of medium rare grilled meats.

The Chermoula Sauce is quite common in Moroccan cuisine. It really just is a mix of fresh herbs, spices , lemon, a little spicy pepper and olive oil that adds a really bright, fresh flavor to compliment the richness of the lamb. It really is a great flavor counterpoint to the meat but this simple condiment is fantastic to serve with grilled chicken, pork, beef and especially grilled fish. Don’t be afraid to try it on any or all of those.

These chops are terrific served with a simple mixed salad; you can even use some of the Chermoula Sauce to toss in the salad as a tasty alternative dressing. I most often serve these Moroccan lamb chops with plain instant couscous, which is ready in only 5 minutes after pouring on boiling water. The Chermoula sauce is great on the couscous too.

Take a look at the video below to see how easily this recipe comes together.

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Moroccan Lamb Chops with Chermoula Sauce

Moroccan Lamb Chops with Chermoula Sauce
Cook time
Moroccan lamb chops are marinated in fragrant spices, simply grilled and served with an easy herb Chermoula Sauce.
Serves: Serves 2-4
  • 2 to 3 lbs fresh lamb chops
For the marinade
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1½ tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp ground coriander seed
  • 1 tsp ground cardamom
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cloves minced garlic
  • 1 tbsp grated ginger
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp ground nutmeg
For the Chermoula Sauce
  • 1 cup cilantro leaves
  • ½ cup flat leaf parsley
  • 2 cloves garlic
  • pinch salt
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 tbsp minced jalapeno (optional)
  • ¼ cup extra virgin olive oil (approximately)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  1. Mix all of the marinade ingredients together and pour into a Ziploc bag with the lamb chops.
  2. Marinate in the fridge for at least 2 hours.
To make the Chermoula Sauce
  1. Process together in a food processor until smooth.
To cook and serve the lamb chops
  1. Remove the lamb chops from the fridge for about a half hour before grilling, keeping them in the marinade. This will allow the meat to warm up to room temperature and allow them to cook more consistently on the grill.
  2. Grill the lamb chops over high heat for 3-4 minutes per side.
  3. Let the chops rest for 5 minutes before serving with couscous and Chermoula Sauce.


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6 Comments on "Moroccan Lamb Chops"

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Carole Price

Hi Chef, I love this recipe ! The herbs and spices are just to my taste. Would this recipe adapt well with pork, chicken or beef? I am not much of a lamb fan, although hubby loves it. Just wondering if I could use another meat for myself? Thanks in advance LOVE YOUR RECIPES!

sue/the view from great island

That Chermoula sauce looks insanely good, just reading down the list of ingredients has got me craving this dish!


Try resting the lamb chops on the bone standing up rather than flat on each side while grilling with the lid shut…cooks more evenly that way…


…I’d omit the salt from the marinade since it draws the juice out of the meat…