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Lamb Chops with Chermoula

Updated February 23, 2016

Chermoula is a Moroccan herb and spice sauce that works well as a marinade.

Prepare ahead

The meat can marinated in the refrigerator for up to 24 hours.Good with spiced tabbouleh or hot, buttered couscous.

Preparation Time15 min

Preparation Time - Text15 mins, plus marinating

Cooking Time15 min

Cooking Time - Text15

Cooking Methodbroiling, grilling

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursemain course

Equipmentgrill

Five Ingredients or LessYes

Mealdinner

Moodadventurous

Taste and Texturegarlicky, herby, hot & spicy, meaty, savory, sharp, smoky

Ingredients

  • 1 red onion, finely chopped
  • ½ cup plus 2 tbsp olive oil
  • ¼ cup chopped mint
  • ¼ cup chopped cilantro
  • Grated zest and juice of 1 lemon
  • 2 cloves of garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp smoked sweet paprika
  • Salt and freshly ground black pepper
  • 12 lamb rib chops
  • 4 ripe plum tomatoes, chopped
  • 1 tbsp balsamic vinegar

Instructions

To make the chermoula, combine the red onion, ½ cup of the oil, 3 tbsp each of the mint and cilantro, the lemon zest and juice, the garlic, cumin, coriander, and paprika in a bowl. Season with salt and pepper. Add the lamb chops and mix well to coat in the chermoula. Let stand 30 minutes.

Mix the tomatoes, vinegar, remaining 2 tbsp oil, and 1 tbsp each mint and cilantro in a bowl and season with salt and pepper.

Preheat a broiler or build a hot fire in an outdoor grill. Remove the chops from the marinade. Broil or grill for about 5 minutes per side, until browned.

Serve the lamb hot, with the tomato salad.

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