GRILLED LAMB CHOPS WITH CHARMOULA
Steps:
- Have the grill preheated to medium-high heat.
- In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
- For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
GRILLED LAMB CHOPS WITH CHARMOULA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Have the grill preheated to medium-high heat.
- In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula.
- For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
ROASTED LEG OF LAMB WITH CHERMOULA
Do not limit the use of the Chermoula to just this dish; also use it with chicken or pork This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets Cooking time does not include marinating time
Provided by PetsRus
Categories Lamb/Sheep
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.
- Cut down into, but not through, the meat, open and flatten as much as possible.
- Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.
- Wrap the meat, leave to marinate, preferably for a day, in the fridge.
- Next day: remove the meat from the fridge at least one hour before cooking.
- Preheat oven to 375 degrees F.
- Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.
- When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.
LAMB CHOPS WITH CHERMOULA
This is a really tasty, fresh dish. It would be great on the BBQ but you can use it for a little bit of summer inside too.. If you use the cutlets, they would make a nice appetizer.
Provided by Sassy Syrah
Categories Lamb/Sheep
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients for marinade in a bowl.
- Coat lamb chops with mixture and set aside for at least one hour.
- Cook chops to desired doneness, on either grill, panfry or BBQ, even oven.
- Serve these with a jacket potato and some salad for a yummy, simple, comforting meal.
ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS
Provided by Molly Stevens
Categories Food Processor Garlic Herb Lamb Onion Vegetable Freeze/Chill Marinate Roast Sauté Lamb Chop Asparagus Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For charmoula:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.
- For lamb:
- Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
- Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.
- Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.
- Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.
- Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.
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- Trim any excess fat from the racks of lamb and pat them dry. Cut into lamb rib chops and arrange onto a platter (see body of post for visuals).
- Make the Chermoula marinade - give the cilantro, parsley and garlic a rough chop and place in food processor. Add the rest of the ingredients and blitz until smooth. Divide the sauce in two - refrigerate one half in a container with a lid.
- Pour the remaining one half of the marinade over the lamb chops and make sure all the meat is nicely coated. Cover and refrigerate them for at least one hour, overnight works better. Bring the lamb lollipops to room temperature (about 30 mins on the counter does it). Season them with salt and pepper.
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