Spicy Moroccan Grilled Lamb Chops with Chermoula
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
For the Chermoula Sauce
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.
Rest the Chops
Transfer the chops to a plate, cover with foil, and let rest for 5 minutes.
Serve
Drizzle chermoula sauce over the lamb chops just before serving.
Plating & Serving
Spicy Moroccan Grilled Lamb Chops with Chermoula
Spicy Moroccan Grilled Lamb Chops with Chermoula
Plate and Garnish
Arrange the lamb chops elegantly on a serving platter, drizzle with chermoula, and garnish with fresh herbs for a vibrant presentation.