Grilled Lamb Chops With Charmoula Recipes

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GRILLED CHARMOULA LAMB CHOPS



Grilled Charmoula Lamb Chops image

Categories     Garlic     Lamb     Onion     Marinate     Summer     Grill/Barbecue     Cilantro     Parsley     Gourmet

Yield Makes 1 servings

Number Of Ingredients 11

1 small onion, chopped
1/2 cup loosely packed fresh cilantro sprigs
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 small garlic cloves, finely chopped
1/4 cup olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne
2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed

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



Grilled Charmoula Lamb Chops image

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

3 (3-inch) cinnamon sticks
1/4 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon whole cloves
1/2 cup paprika (not hot)
1 1/2 teaspoons cayenne
1 cup olive oil
1/4 cup finely chopped garlic (1 large head)
100 lamb rib chops, frenched to the eye (about 17 pounds frenched)
4 cups chopped fresh cilantro (4 large bunches)

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



Grilled Lamb Chops with Charmoula image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 teaspoons kosher salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 lemon, zested
2 racks lamb, frenched and cut into double rib portion
2 shallots, chopped
1 bunch fresh mint, leaves removed and chopped
1 bunch fresh parsley, leaves removed and chopped
2 cloves garlic, minced
1/2 cup olive oil, plus more for brushing
1 lemon, zested and juiced
Crushed red pepper flakes
Kosher salt and freshly ground black pepper

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



Lamb Chops with Chermoula image

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

2 large lamb chops, big ones or 6 small lamb cutlets
1 lemon, juice and zest of
1 teaspoon ground cumin
2 teaspoons sweet paprika
4 tablespoons olive oil
3 tablespoons parsley, chopped
salt and pepper

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



Simple Grilled Lamb Chops image

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

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

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



Grilled Lamb Chops with Fresh Herbs image

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

8 (5 ounce) lamb loin chops, about 1 1/4-inches thick
1 teaspoon seasoning salt
½ tablespoon minced fresh parsley
½ tablespoon minced fresh parsley
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh chives

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)



Grilled Lamb Chops crusted with Ras el Hanout Seasoning & Drenched in Garlicky Charmoula Recipe - (4.7/5) image

Provided by á-25087

Number Of Ingredients 33

CHARMOULA:
8 lamb loin chops
1 teaspoon olive oil
2 tablespoons Ras el Hanout
Salt, to taste
2 tablespoons fresh mint, roughly chopped
1/4 cup fresh parsley, roughly chopped
2 tablespoons lemon zest
3 cloves garlic, roughly chopped
1/2 teaspoon smoked paprika (use regular if you don't have smoked)
1 teaspoon red pepper flakes
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper, to taste
RAS EL HANOUT:
4 whole nutmegs
10 rosebuds, dried
12 Ceylon cinnamon sticks
12 pieces mace, blades only
1 teaspoon anise seed
2 dried chipotle peppers
1/2 teaspoon dried lavender
1 tablespoon white peppercorns
1 tablespoon cumin seed
1 tablespoon coriander
2 pieces galangal
2 tablespoons whole gingerroot
8 pieces turmeric
6 cloves
24 allspice berries
20 green cardamom pods
4 black cardamom pods
2 teaspoons saffron threads

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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