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
MOROCCAN MARINATED LAMB BLADE CHOPS
Make and share this Moroccan Marinated Lamb Blade Chops recipe from Food.com.
Provided by Rick M.
Categories Lamb/Sheep
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 4.5, Sodium 2616.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
MOROCCAN GRILLED LAMB CHOPS
Steps:
- Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
- Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
- Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
CROCK POT MOROCCAN LAMB CHOPS AND PRUNES
This is from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes, "Time saving meals for the gourmet appetite", I have to add that tagline since this recipe fits and does not disappoint! This is delicious. Cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as I've seen. Pappas says of this recipe, "Fresh cilantro and ginger root are essential to the authenticity of this aromatic North African entree." I served it with a wonderful Silver Palate recipe #321104.
Provided by mersaydees
Categories Lamb/Sheep
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
- In same pan, brown chops well on both sides. Season with salt and pepper.
- Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
- Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
- Scatter cilantro and prunes over lamb chops. Cover.
- Cook on low (200 degrees F) for 6 hours.
- Stir in honey and lime juice. Heat to serving temperature.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 208.2, Fat 5.9, SaturatedFat 0.8, Sodium 4, Carbohydrate 41.3, Fiber 4.2, Sugar 26.5, Protein 2.3
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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