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Moroccan Lamb Chops with Chermoula Sauce

Moroccan Lamb Chops with Chermoula Sauce

Moroccan lamb chops are marinated in fragrant spices, simply grilled and served with an easy herb Chermoula Sauce.
Course BBQ/Grilling, Dinner
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours
Author Barry C. Parsons

Ingredients

  • 2 to 3 lbs fresh lamb chops

For the marinade

  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1/2 tsp ground coriander seed
  • 1 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cloves minced garlic
  • 1 tbsp grated ginger
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 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

Instructions

  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.