12 Reviews

I made this recipe as part of the Pick-A-Chef cook-off. I know I was supposed to chose an unreviewed recipe but this one really struck my fancy. My husband and I have been into trying new lamb recipes lately and we both like different combinations of spices. The spice rub had an excellent and complex flavor the went well with the lamb. We cooked them on the stove but I think they would be wonderful done on the grill, too. Very tender and juicy. Thanks Chia.

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ratherbeswimmin' December 07, 2003

Hi Chia; Made this recipe last night and it was absolutely super-great. I did add 2 garlic cloves, sliced and 1 teaspoon of fresh Rosemary, finely chopped. I cooked the lamb chops for 5 minutes on each side. They browned so nice with the spice coating and tasted so good. I cooked them medium to medium rare, and Oh, WOW, so delicious. This is a big hit and I will be making it again many more times. Thanks, I am glad I found your recipe. "Uncle Bill"

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William (Uncle Bill) Anatooskin March 30, 2004

these were a nice change from plain lamb chops. we made them on the grill instead of in the pan, and they came out delicious. the flavor was good and not overpowering. definitely will make again. thanks!

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bramble January 18, 2004

I eat a lot of Moroccan food, and while this was delicious, it wasn't Moroccan, but more Tunisian! No, really, all kidding aside, this is a delicious way to prepare lamb chops. I made two for me and then used chicken breasts for the kids because they're not crazy about lamb. Don't let the fact that there is both white and black pepper in the recipe confuse you, it's definitely needed and each one has it's own unique taste. I served this with some harissa on the side (spicy Moroccan salsa), and I had a great supper. I took one of the chicken breasts into work the next day, and it was also delicious. This is a great rub to use on any chop of meat, although try to stay with the lamb to be more authentic. I wonder how it would taste on camel?

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Mirj July 08, 2003

We tried 2 different recipes and this was by far the best. I did not have all of the spices but it came out well without the cardamom, turmeric,or clove. Will definitely use this again when I cook lamb

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jacurlynengelmann March 04, 2010

Excellent lamb. I was in a rush trying to prepare a Shabbat meal and I tripled the ingredients since it is not enough, and always put more olive oil. i would add fresh garlic as well but did not have time to chop and made do with adding garlic powder and rosemary. I had it marinate a few hours while I prepared the rest of the dinner. Then I grilled the lamb quickly. It was wonderful. Ate this with balsamic rice, a moroccan salmon and other salad sides. Thank you! This is definitly a keeper!!

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AttempttoChef July 06, 2009

The spices were fine, but required I think twice as much as I actually used when rubbing onto both sides. I recommend going heavy on the spices, perhaps adding garlic and rosemary as others suggested.

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Chez Kelly January 27, 2009

We served this last night for dinner and enjoyed it. It is an interesting rub. We followed Uncle Bill's suggestion and added garlic cloves and fresh rosemary. Thanks for posting.

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Dr. Jenny March 19, 2008

This as great. It smelled like apple pie baking but tasted nothing like that. I have made it twice once as is once with giner instead of cardamom. My family prefers the ginger version.

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Computer Chef October 03, 2006

A beautiful recipe. I think it would be good on just about any meat. The spice coating creates a crispy crust around the lamb and it's so nice to bite into. The second time I made this, I used the extra spice coating with some olive oil on potato wedges. What a keeper!

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Sackville December 27, 2005
Moroccan Spiced Lamb Chops