Moroccan Marinated Lamb Blade Chops

Name: Moroccan Marinated Lamb Blade Chops
Cook time: 3 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 32 ounces kefir or 32 ounces whole milk plain yogurt; 1/3 cup ras el hanout spice mix, plus more (about 1.6 ounce jar, for serving); 8 smashed garlic cloves; 3 tablespoons kosher salt; 8 1/2 inches thick lamb blade chops; cilantro leaves and thinly sliced scallion (for serving); vegetable oil (for brushing)

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Recipe by Rick M.

A stunning grilled dish.

READY IN: 3hrs

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

32

ounces kefir or 32 ounces whole milk plain yogurt
¹⁄₃

cup ras el hanout spice mix, plus more (about 1.6 ounce jar, for serving)
8

smashed garlic cloves
3

tablespoons kosher salt
8 ¹⁄₂

inches thick lamb blade chops
cilantro leaves and thinly sliced scallion (for serving)
vegetable oil (for brushing)

DIRECTIONS

Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
Prepare a grill for high heat; thoroughly clean grates and brush with oil.
Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.

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