Spicy Moroccan Chops Recipes

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SPICY MOROCCAN CHOPS



Spicy Moroccan chops image

These lamb chops are quick and easy to grill - they'll be wonderfully tender after just a few minutes on each side

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 4

4 lamb chops
4 tsp harissa paste
handful coriander leaves, optional
rice or couscous, to serve

Steps:

  • Coat the chops with harissa, then leave to marinate for 15 mins. Heat the grill to high, place chops on the grill pan, then cook for 4 mins on each side. Rest for 1 min and serve sprinkled with chopped coriander, if using. Serve with some rice or couscous.

Nutrition Facts : Calories 447 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 0.35 milligram of sodium

HARISSA-SPICED LAMB CHOPS



Harissa-Spiced Lamb Chops image

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Yield Makes 6 servings

Number Of Ingredients 8

6 double-rib lamb chops, frenched
2 tablespoons fiery harissa
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
Ground cumin for sprinkling
an instant-read thermometer

Steps:

  • Pat chops dry and coat on all sides with harissa. Transfer to a glass or ceramic dish and marinate, covered and chilled, 2 hours.
  • Sprinkle chops with salt. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, 7 to 8 minutes total.
  • Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 120 to 125°F for medium-rare, 15 to 18 minutes more. Transfer chops to a cutting board and let stand, uncovered, 10 minutes.
  • Serve with ground cumin for sprinkling.

MOROCCAN-SPICED PORK ROAST



Moroccan-Spiced Pork Roast image

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

LAMB CHOPS WITH MOROCCAN SPICES



Lamb Chops With Moroccan Spices image

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

1/2 cup chopped of fresh mint
chopped of fresh mint, to garnish (optional)
1 tablespoon ground coriander
2 teaspoons minced garlic
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
salt, to taste
1 lemon, juice of
2 tablespoons olive oil
8 lamb loin chops or 16 small lamb rib chops

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



Moroccan Spice Rubbed Pork Chops image

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

2 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
4 pork chops, 1/2 inch thick
1/4 teaspoon salt
black pepper

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

SPICY BEEF STEW WITH MOROCCAN SPICE RUB



Spicy Beef Stew with Moroccan Spice Rub image

The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.

Provided by Vidya

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 4

Number Of Ingredients 19

1 pound beef stew meat, cut into 2-inch pieces
1 tablespoon ras el hanout, or more to taste
2 tablespoons olive oil
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tomato, diced
1 cup diced pumpkin
2 tablespoons tomato paste, or more to taste
1 cup rose wine
2 cups beef stock
2 sprigs fresh rosemary
1 sprig fresh mint
1 bay leaf
salt and ground black pepper to taste
1 parsnip, halved lengthwise and thickly sliced
1 carrot, halved lengthwise and thickly sliced
2 teaspoons lemon juice, or to taste
2 teaspoons white sugar, or to taste

Steps:

  • Place beef in a large bowl. Add ras el hanout and rub until beef is completely coated. Let sit for 15 minutes.
  • Heat oil in a stew pot over high heat until shimmering. Add meat, making sure it's not overcrowded, and sear to seal in the juices, stirring occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
  • Reduce heat to medium and add leek and onion to the pot. Saute until leeks turn golden and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and saute until they begin to soften, 2 to 3 minutes. Add cooked meat back to the pot, along with diced pumpkin and tomato paste. Cook and stir for 2 minutes.
  • Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until wine reduces by half, 2 to 3 minutes. Add beef stock, rosemary, mint, bay leaf, salt, and pepper and return to a boil. Reduce heat, cover, and simmer for 40 minutes.
  • Add parsnip and carrot, cover, and simmer until beef is tender, about 40 minutes longer. Taste sauce and add lemon juice and sugar, if needed.

Nutrition Facts : Calories 430 calories, Carbohydrate 24 g, Cholesterol 62.5 mg, Fat 23.2 g, Fiber 4.7 g, Protein 23 g, SaturatedFat 7.3 g, Sodium 218.1 mg, Sugar 10.1 g

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