Recipe by Dr. Jenny
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.
- 118.29 ml chopped of fresh mint
- chopped of fresh mint, to garnish (optional)
- 14.79 ml ground coriander
- 9.85 ml minced garlic
- 4.92 ml sweet paprika
- 4.92 ml ground cumin
- 4.92 ml fresh ground black pepper
- 1.23 ml cayenne pepper
- salt, to taste
- 1 lemon, juice of
- 29.58 ml olive oil
- 8 lamb loin chops or 16 small lamb rib chops
Directions See How It's Made
- 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.
- 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.
- Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
- 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.
- Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.