| Level: | Intermediate |
| Total: | 53 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 53 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne
- 2 racks lamb, frenched and cut into double rib portion
- Olive oil
- 2 small red onions, chopped
- 1 bunch parsley, stems removed
- 1 bunch cilantro, stems removed
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper
Instructions
- Have the grill preheated to medium-high heat.
- In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
- For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 29 mg |
| Sodium | 255 mg |
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 29 mg |
| Sodium | 255 mg |
Reviews
I made this for my girlfriend’s birthday and it was literally one of the best things she’s ever had. And the fact it’s from our favorite chef doesn’t hurt at all!!!
Charmoula is delicious …. worked sensationally with our lamb chops, and our stir fry the next day! A recipe that’s worthy of our “all time” recipe binder!!!
Loved this on lamb and pork chops. I added Cayenne to the charmoula in the food processor until it was just a little more spicy, but not too hot.
Super easy and a real hit with our friends! We will make this again and again.
Very tasty!!!! AND easy!!! Didn’t have lamb chops at the store….so, used lamb loins….almost the same thickness…..grilled for 4 min a side, then let rested in a covered pot while I finished the artichoke, onion, potato hash….about 5-7 min. I also halved the onion portion….after looking at the parsley and cilantro portions….could be we have large onions here… ;- Prefer when recipes call for a certain amount….not just “2 small onions” or “a bunch”….I’ve seen different size bunches at my store.
Delicious as always!!
Super easy and tasty and quick. We increased all the dry seasonings(except salt) by 50%, this made the flavor pop out even more. We also followed advice and used only one onion for the charmoula and added a several more garlic cloves and more lemon juice. Be carefull with the zesting so as not to make the charmoula bitter. Finally be sure wrap the bones in foil or they will burn off…
One thing you didn’t address was:when grilling lamb chops is …you should wrap the bones in foil so the don’t burn and fall into the flames. Ya think?
Just t saying! Happened to me!
Dawn, Colorado
After tasting, we decided to not use the Charmoula. With its slightly bitter flavor, it aded nothing to the perfect chops. They were the best. I chose to season mine a little heavier then sit in the fridge for a couple of hours. Med rare took about 10-12 minutes. .very tasty, and very tender……I ate them like a lolly pop.
delicious!!
delicious!!
Very easy and awesome results— mouth watering Charmoula is the perfect match for the Lamb! I did take the advice of another and halved the red onion– was very glad I did, I think two onions would have been too much. With one onion the other flavors come through and the layers of flavors were a hit!! Try It:)