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
For the Charmoula:
- 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
Directions
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.
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By kbotah73
Aurora, IL
on January 23, 2013
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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.
By creekcookin'
Sandy, OR
on June 09, 2012
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Super easy and a real hit with our friends! We will make this again and again.
By VBallGal
Alexandria, VA
on December 09, 2011
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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.
Read all 11 reviews