Ingredients
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1/2
-
-
1
-
2
-
1
-
1
-
1
-
1/4
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-
1
-
-
-
-
-
Directions
Lamb Chops With Moroccan Spices, I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma “Food and Wine Pairing” book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate., This is a great recipe, easy but tasty, I’ve used it a couple times now. Sesame oil makes a very nice substitute for olive oil too., Wonderful recipe that will be used again and again. The spice blend is just perfect. Thanks for sharing the recipe.
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Steps
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1
Done
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In a Small Bowl, Stir Together the 1/2 Cup Mint, Coriander, Garlic, Paprika, Cumin, Black Pepper, Cayenne Pepper, Salt, Lemon Juice, and Olive Oil. |
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2
Done
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Rub the Mixture Into the Chops, Coating Evenly, and Place in a Non-Aluminum Container. Cover and Marinate at Cool Room Temperature For 2 Hours or Up to Overnight in the Refrigerator. |
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3
Done
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Prepare a Fire in a Grill. If the Chops Are Refrigerated, Bring to Room Temperature. |
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4
Done
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Place the Chops on an Oiled Grill Rack and Grill, Turning Once, For 4 Minutes Per Side For Medium-Rare, or Until Done to Your Liking. |
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5
Done
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Transfer to a Warmed Platter or Individual Plates and Sprinkle With Mint, If Using. Serve Immediately. |
