Lamb Chops With Moroccan Spices |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup chopped fresh mint |
chopped fresh mint, to garnish (optional) |
1 tablespoon ground coriander |
2 teaspoons minced garlic |
1 teaspoon sweet paprika |
1 teaspoon ground cumin |
1 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne pepper |
salt, to taste |
1 lemon, juice of |
2 tablespoons olive oil |
8 lamb loin chops or 16 small lamb rib chops |
Directions:
1. 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.
2. 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.
3. Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
4. 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.
5. Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.
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