Grilled Charmoula Lamb Chops |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe makes more charmoula a Moroccan herb and spice paste than you'll need. You can use the leftover to rub on chicken or salmon before grilling. Active time: 30 min Start to finish: 1 hr Ingredients:
1 small onion, chopped |
1/2 cup loosely packed fresh cilantro sprigs |
1/2 cup loosely packed fresh flat-leaf parsley leaves |
2 small garlic cloves, finely chopped |
1/4 cup olive oil |
2 teaspoons fresh lemon juice |
3/4 teaspoon salt |
3/4 teaspoon ground cumin |
1/2 teaspoon sweet paprika |
1/8 teaspoon cayenne |
2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed |
Directions:
1. Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
2. While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
3. Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
4. Cooks' notes: If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat. Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.
|
|