Spicy Moroccan Grilled Lamb Chops with Chermoula
Indulge in succulent lamb chops marinated in a vibrant blend of Moroccan spices and grilled to perfection, served with a zesty chermoula sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb Chops
- 1
Prepare the marinade
In a small bowl, mix olive oil, cumin, paprika, cayenne pepper, coriander, salt, and pepper.
- 2
Season the lamb
Rub the spice mixture generously over each lamb chop.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preparing the Chermoula Sauce
- 1
Chop herbs
In a food processor, combine cilantro, parsley, and garlic. Pulse until finely chopped.
- 2
Blend ingredients
Add olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Blend until smooth.
Tip: Do not over-mix the chermoula, or it may become too watery.
- 3
Adjust seasoning
Taste and adjust seasoning if necessary.
Tip: Prepare the chermoula sauce a day in advance to enhance the flavors.
How to Make Spicy Moroccan Grilled Lamb Chops with Chermoula
Total time: 2 h · Yields 4 servings
- 1
Grill the Lamb Chops
Preheat the grill to medium-high heat. Grill lamb chops for about 4–5 minutes per side for medium-rare.
- 2
Rest the Chops
Transfer the chops to a plate, cover with foil, and let rest for 5 minutes.
- 3
Serve
Drizzle chermoula sauce over the lamb chops just before serving.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.