Grilled Moroccan Mint Lamb Chops Recipe

Name: Moroccan Grilled Lamb Chops With Garlic, Mint and Spices Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 lbs./1 kg. lamb chops; 1/4 cup spearmint leaves (fresh chopped); 1/4 cup cilantro (fresh chopped); 2 or 3 garlic cloves (pressed); 2 tbsp. lemon juice; 2 tbsp. olive oil; 1 tbsp. cumin; 1 1/2 tsp. paprika; 2 tsp. salt (or to taste); 1/2 tsp. ginger; 1/2 tsp. turmeric; 1/2 tsp. pepper; Optional: 1/2 tsp. hot pepper or hot paprika ground

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4 servings

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Grilled meats are quite popular in Morocco, and you'll often see grills set up outside neighborhood butcher shops so customers can have small purchases of meat or offal cooked to order for a quick meal. Salt and cumin are usually offered on the side for meats cooked with little or no seasoning—this includes lamb chops.

An easy Moroccan marinade of garlic, lemon juice, mint, and Moroccan spices adds tangy, zesty flavor, helping to transform the chops into a memorable family or company meal.

Select rib or loin lamb chops. Allow the meat to marinate at least several hours (overnight is better) for tender, flavorful results. If weather or time doesn't allow for grilling, you can broil or pan-sear the meat instead.

Moroccan grilled meats are often served with Moroccan mint tea. Consider adding the following side dishes for a complete meal: green bean and new potato sauté and zaalouk —cooked salad of eggplant and tomato.

1 kilogram (about 2 pounds) lamb chops
1/4 cup coarsely chopped fresh spearmint leaves
1/4 cup coarsely chopped fresh cilantro
2 to 3 cloves garlic, pressed
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon ground cumin
1 1/2 teaspoons paprika
2 teaspoons salt, or to taste
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or hot paprika, optional

Gather the ingredients.
In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight.
Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking.
When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.

Nutrition Facts (per serving)
838	Calories
60g	Fat
3g	Carbs
72g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	838
% Daily Value*
Total Fat 60g	77%
Saturated Fat 28g	138%
Cholesterol 228mg	76%
Sodium 1367mg	59%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 72g
Vitamin C 2mg	12%
Calcium 55mg	4%
Iron 7mg	41%
Potassium 819mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.