Grilled Lamb Chops with Charmoula

Total Time:
1 hr
45 min
15 min

4 to 6 servings

  • 2 teaspoons kosher salt
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 lemon, zested
  • 2 racks lamb, frenched and cut into double rib portion
  • Charmoula:
  • 2 shallots, chopped
  • 1 bunch fresh mint, leaves removed and chopped
  • 1 bunch fresh parsley, leaves removed and chopped
  • 2 cloves garlic, minced
  • 1/2 cup olive oil, plus more for brushing
  • 1 lemon, zested and juiced
  • Crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Have the grill preheated to medium-high heat.

  • In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula.

  • For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside.

  • Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

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