MOROCCAN GRILLED LAMB CHOPS WITH GARLIC, MINT AND SPICES RECIPE
Steps:
- 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 : Calories 838 kcal, Carbohydrate 3 g, Cholesterol 228 mg, Fiber 1 g, Protein 72 g, SaturatedFat 28 g, Sodium 1367 mg, Sugar 0 g, Fat 60 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g
GRILLED MOROCCAN LAMB CHOPS
Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour.
Provided by Jamie Oliver
Categories Lamb Recipes
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
- Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.
- Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
- Toast in the preheated oven until lightly golden, then remove and allow to cool.
- For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.
- Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
- Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.
- Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.
- Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.
- Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw - delicious!
Nutrition Facts : Calories 857 calories, Fat 67.0 g fat, SaturatedFat 17.9 g saturated fat, Protein 35.8 g protein, Carbohydrate 22.1 g carbohydrate, Sugar 11.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MOROCCAN RUB LAMB CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.
MOROCCAN LAMB CHOPS
Steps:
- Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler. Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with Fried Plantains.
- Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt
- Fill a deep pot halfway with oil. Heat the oil to 350 degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to drain on a paper towel lined plate. Season immediately with salt.
GRILLED LAMB CHOPS
For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
LAMB CHOPS WITH MOROCCAN SPICES
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.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 667.9, Fat 57.9, SaturatedFat 23.3, Cholesterol 140.6, Sodium 112.1, Carbohydrate 4.1, Fiber 1.8, Sugar 0.4, Protein 31.9
SPICY MOROCCAN CHOPS
These lamb chops are quick and easy to grill - they'll be wonderfully tender after just a few minutes on each side
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 4
Steps:
- Coat the chops with harissa, then leave to marinate for 15 mins. Heat the grill to high, place chops on the grill pan, then cook for 4 mins on each side. Rest for 1 min and serve sprinkled with chopped coriander, if using. Serve with some rice or couscous.
Nutrition Facts : Calories 447 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 0.35 milligram of sodium
GRILLED LAMB CHOPS
Lamb chops are marinated with a flavor-packed herb-and-spice paste for just 15 minutes, then given a quick turn on the grill in this easy main dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. In a medium bowl, combine olive oil, garlic, cilantro, parsley, red-pepper flakes, lemon zest, turmeric, cinnamon, and salt and pepper to taste. Season lamb chops with salt, and coat well with herb paste. Let rest for 15 minutes.
- Oil grill pan with a paper towel dampened with canola oil. Place lamb chops on heated pan, and cook for 4 to 5 minutes per side for rare.
MOROCCAN SPICED LAMB CHOPS
Make and share this Moroccan Spiced Lamb Chops recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small bowl combine spices.
- sprinkle on both sides of lamb chops, save the rest for another dish.
- heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.
Nutrition Facts : Calories 70, Fat 7, SaturatedFat 1, Sodium 146.5, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 0.3
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