Moroccan lamb chops are marinated in fragrant spices, simply grilled and served with an easy herb Chermoula Sauce.
Course
BBQ/Grilling, Dinner
Prep Time2hours
Cook Time8minutes
Total Time2hours
AuthorBarry C. Parsons
Ingredients
2to 3 lbs fresh lamb chops
For the marinade
3tbspolive oil
3tbsplemon juice
1 1/2tspcinnamon
1tspturmeric
1/2tspground coriander seed
1tspground cardamom
1/2tspground cumin
1tspsmoked paprika
2clovesminced garlic
1tbspgrated ginger
1tspkosher salt
1/2tspblack pepper
1/2tspground nutmeg
For the Chermoula Sauce
1cupcilantro leaves
½cupflat leaf parsley
2clovesgarlic
pinch salt
½tspcumin
½tspsmoked paprika
1tbspminced jalapeno(optional)
¼cupextra virgin olive oil(approximately)
2tbsplemon juice
1tsplemon 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.
To make the Chermoula Sauce
Process 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.