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 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
MOROCCAN SPICED RACK OF PORK
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator.
- Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven.
- Preheat the oven to 425 degrees F.
- Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving.
- Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork.
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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 SPICE RUBBED PORK CHOPS
Make and share this Moroccan Spice Rubbed Pork Chops recipe from Food.com.
Provided by nemokitty
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
- Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.
Nutrition Facts : Calories 353.8, Fat 19.2, SaturatedFat 6.1, Cholesterol 137.3, Sodium 255.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 41.4
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