Moroccan Lamb Chops
Moroccan lamb chops are marinated in fragrant spices, simply grilled and served with an easy herb Chermoula Sauce.
Originally published August 2014.
One of my very favourite things to grill is lamb. These Moroccan lamb chops in particular, are so flavourful 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. This infused terrific flavour before hitting a hot grill for only a few minutes per side.
I always serve grilled lamb pink at the centre because I love it medium rare. However 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 it. 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 for Moroccan Lamb Chops.
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. It adds a really bright, fresh flavour to compliment the richness of the lamb.
What it really provides is a vibrant, delicious flavour counterpoint to the meat.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.
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Moroccan Lamb Chops with Chermoula Sauce
Moroccan lamb chops are marinated in fragrant spices, simply grilled and served with an easy herb Chermoula Sauce.
Ingredients
- 3 lbs fresh lamb chops
For the marinade
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 ½ teaspoon cinnamon
- 1 teaspoon turmeric
- ½ teaspoon ground coriander seed
- 1 teaspoon ground cardamom
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
For the Chermoula Sauce
- 1 cup cilantro leaves
- ½ cup flat leaf parsley
- 2 cloves garlic
- pinch salt
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 tablespoon minced jalapeno, (optional)
- ¼ cup extra virgin olive oil, (approximately)
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Mix all of the marinade ingredients together and pour into a Ziploc bag with the lamb chops.
Marinate in the fridge for at least 2 hours or overnight.
To make the Chermoula Sauce
Process all ingredients together in a food processor until smooth.
To cook and serve the lamb chops
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.
Grill the lamb chops over high heat for 3-4 minutes per side.
Let the chops rest for 5 minutes before serving with couscous and Chermoula Sauce.
Nutrition Information
Yield
6Serving Size
gAmount Per Serving Calories 908Total Fat 66gSaturated Fat 27gUnsaturated Fat 39gCholesterol 207mgSodium 591mgCarbohydrates 9gFiber 4gSugar 1gProtein 67g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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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!
I don't see why not, especially pork and beef. Chicken would definitely need less marinating time.
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...
I wouldn't omit it. The meat will be under seasoned. This doesn't need tht long marinating time. The chops were quite succulent and far from dry, believe me.