Moroccan-Spiced Lamb Chops with Charmoula

<p>Moroccan-Spiced Lamb Chops with Charmoula</p>

Photo: Thomas J. Story; Prop Styling: Bianca Sotelo

You can make the charmoula a day ahead and chill. Bring to room temperature to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave--post-party treat!

Serves 6


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1/3 cup extra-virgin olive oil
1/3 cup chopped cilantro
1 1/2 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cloves
1 rack of lamb, frenched* (about 1 1/4 lbs.)
1 tablespoon vegetable oil
12 to 18 small cilantro leaves


Active: 45 Minutes
Total: 12 Hours, 45 Minutes

1. Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)

2. In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.

3. Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.

4. Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.

*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.

Created date

July 2016

Nutritional Information

Calories 237
Caloriesfromfat 85 %
Protein 7.3 g
Fat 23 g
Satfat 5.5 g
Carbohydrate 1.4 g
Fiber 0.8 g
Sodium 533 mg
Cholesterol 30 mg