GRILLED CHARMOULA LAMB CHOPS
Steps:
- Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
- While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
GRILLED CHARMOULA LAMB CHOPS
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Categories Lamb Broil Marinate Wedding Dinner Spice Grill Grill/Barbecue Cinnamon Engagement Party Cilantro Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield To make 6 servings
Number Of Ingredients 10
Steps:
- Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
- Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
- Prepare grill.
- Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
- To make 6 servings:
- Follow the directions above using the following ingredient amounts:
- 1 (3-inch) cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 whole cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
- 4 cups chopped fresh cilantro (4 large bunches)
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.
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.
SIMPLE GRILLED LAMB CHOPS
This very tasty and easy marinade for lamb chops can also be used for steaks.
Provided by Noor
Categories Meat and Poultry Recipes Lamb Chops
Time 2h16m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g
GRILLED LAMB CHOPS WITH FRESH HERBS
Enjoy fresh herbs with these grilled lamb chops. I used what was in my garden: mint, rosemary, parsley, and chives. You may use whatever combination you like! Lamb is very delicate and will stay tender and tasty at medium-rare. Lamb chops grill very quickly, so watch them closely.
Provided by Bibi
Categories Meat and Poultry Recipes Lamb Chops
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
- Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
- Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 0.4 g, Cholesterol 168.3 mg, Fat 38.9 g, Fiber 0.1 g, Protein 42.4 g, SaturatedFat 16.5 g, Sodium 359.3 mg
GRILLED LAMB CHOPS CRUSTED WITH RAS EL HANOUT SEASONING & DRENCHED IN GARLICKY CHARMOULA RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 33
Steps:
- Make the Ras el Hanout. Rub the lamb with olive oil and generously coat with Ras el Hanout and salt. (If not using the ras el hanout, season generously with salt, pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving. CHARMOULA: Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don't overblend - it shouldn't be completely liquified. Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side. RAS EL HANOUT: Heat a small skillet over moderate heat. When hot, add white peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries. Stir constantly until fragrant and oils are released (only a few minutes). Remove from heat and allow to cool in a separate bowl. Husk the cardamom pods, reserving the fragrant seeds. I love the flavor of cardamom, so I use more than what Paula Wolfert recommends above. Remove seeds and veins from dried chipotles and break apart. Break up nutmeg in a mortar and pestle. Once peppercorns, aniseed, cumin seed, coriander, cloves, and allspice berries have cooled, combine with remaining ingredients in a spice grinder and grind all together until fine. A coffee grinder works well, but then you will not want to grind coffee in it anymore. Even Alton Brown believes in having a separate grinder dedicated to the grinding of spices. Sift through a strainer to remove fibers from galangale, turmeric, ginger and any pieces that just do not grind. Store in a glass jar under refrigeration.
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