Spicy Moroccan Grilled Lamb Chops with Chermoula

Name: Spicy Moroccan Grilled Lamb Chops with Chermoula
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Lamb chops; Olive oil; Ground cumin; Paprika; Cayenne pepper; Ground coriander; Salt & pepper; Fresh cilantro leaves; Fresh parsley leaves; Garlic cloves; Olive oil; Lemon juice; Ground cumin; Smoked paprika; Salt; Black pepper

A Flavorful Journey to North Africa

Indulge in succulent lamb chops marinated in a vibrant blend of Moroccan spices and grilled to perfection, served with a zesty chermoula sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Lamb Chops

Lamb chops

8 chops, about 1-inch thick

Olive oil

3 tablespoons

Ground cumin

2 tablespoons

Paprika

1 tablespoon

Cayenne pepper

1 teaspoon

Ground coriander

1 teaspoon

Salt & pepper

to taste

For the Chermoula Sauce

Fresh cilantro leaves

1 cup

Fresh parsley leaves

1 cup

Garlic cloves

4 cloves

Olive oil

1/2 cup

Lemon juice

Juice of 1 lemon

Ground cumin

1 teaspoon

Smoked paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Preparation

Marinating the Lamb Chops

Prepare the marinade

In a small bowl, mix olive oil, cumin, paprika, cayenne pepper, coriander, salt, and pepper.

Season the lamb

Rub the spice mixture generously over each lamb chop.

Refrigerate

Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Preparing the Chermoula Sauce

Chop herbs

In a food processor, combine cilantro, parsley, and garlic. Pulse until finely chopped.

Blend ingredients

Add olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Blend until smooth.

Do not over-mix the chermoula, or it may become too watery.

Adjust seasoning

Taste and adjust seasoning if necessary.

Prepare the chermoula sauce a day in advance to enhance the flavors.

Cooking Process

Grill the Lamb Chops

Preheat the grill to medium-high heat. Grill lamb chops for about 4–5 minutes per side for medium-rare.

Ensure the grill is preheated to medium-high heat.

Rest the Chops

Transfer the chops to a plate, cover with foil, and let rest for 5 minutes.

Rest at room temperature for juicier meat.

Serve

Drizzle chermoula sauce over the lamb chops just before serving.

Plating & Serving