Moroccan Style Lamb Chops

How To Make Moroccan Style Lamb Chops

by Yassine
Moroccan Style Lamb Chops

Moroccan Style Lamb Chops

These fragrant Moroccan Style Lamb Chops make a wonderful centerpiece to a Middle Eastern-inspired banquet but are just as special simply served with salad. I like to take these along to summer barbecues, where they are always a big hit with friends and family alike.

PREP: 5 MINS.

PLUS MARINATING COOK: 10 MINS

SERVES: 4

SUGAR: 0.5G

KCAL: 351

Ingredients

  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp frozen chopped garlic
  • juice of 1 lemon
  • 1 tsp harissa paste
  • 4 large (or 8 small) lamb chops
  • salt and freshly ground pepper

How To Make Moroccan Style Lamb Chops

Lighter Serve: A big leafy salad and a scattering of fresh pomegranate seeds

Family Serve: Couscous, hummus, salad, and Harissa Dressing

  1. Combine the olive oil, cumin, coriander, paprika, garlic, lemon juice, harissa paste, and a generous grinding of salt and pepper in a large bowl.
  2. Tip the lamb chops into the bowl and massage the marinade into the meat with your hands, ensuring all of the chops are well Set aside for 30 minutes to marinate.

TO COOK

Preheat the grill to high and line a grill pan with foil. Lay the marinated chops on the grill pan and place under the grill to cook for 3–4 minutes on each side, until cooked to your liking. Remove from the heat, cover with foil and leave to rest for 5 minutes before serving.

TO FREEZE

Transfer the uncooked marinated lamb chops to a large, labeled freezer bag in a single layer and freeze flat for up to 3 months.

TO COOK FROM FROZEN

Remove the lamb chops from the freezer and leave them to defrost fully in the fridge, ideally overnight. Once defrosted, cook the lamb chops as described in the To Cook section, left.

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