Best 5 Lamb Chops With Chermoula Recipes

GRILLED LAMB CHOPS WITH CHARMOULA

Steps:

• Have the grill preheated to medium-high heat.
• In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
• For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
• Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

GRILLED LAMB CHOPS WITH CHARMOULA

Steps:

• Have the grill preheated to medium-high heat.
• In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula.
• For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside.
• Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

GRILLED CHARMOULA LAMB CHOPS

Steps:

• Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
• Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
• Prepare grill.
• Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 (3-inch) cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 3 whole cloves
• 2 tablespoons paprika (not hot)
• 1/2 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
• 4 cups chopped fresh cilantro (4 large bunches)

ROASTED LEG OF LAMB WITH CHERMOULA

Steps:

• Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
• Cut down into, but not through, the meat, open and flatten as much as possible.
• Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
• Wrap the meat, leave to marinate, preferably for a day, in the fridge.
• Next day: remove the meat from the fridge at least one hour before cooking.
• Preheat oven to 375 degrees F.
• Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
• When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.

LAMB CHOPS WITH CHERMOULA

Steps:

• Combine ingredients for marinade in a bowl.
• Coat lamb chops with mixture and set aside for at least one hour.
• Cook chops to desired doneness, on either grill, panfry or BBQ, even oven.
• Serve these with a jacket potato and some salad for a yummy, simple, comforting meal.