|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 28g||138%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 2mg||12%|
|*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.|
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.