I made this about a month ago and it was absolutely delicious! I am making it again tonight!!! The BBQ sauce is off the chain!!!! We have a friend in town that is coming to dinner tonight and this was the first dish that came to mind. I definately suggest this for a special occasion. I did alter the star anise because I did not have it. I used a decent pinch of anise seads instead. Other than that I followed the directions to the T.
Lamb Chops with Moroccan Barbecue Sauce
More From Sunset
Amount per serving
- Calories: 414
- Calories from fat: 19%
- Protein: 28g
- Fat: 8.6g
- Saturated fat: 3g
- Carbohydrate: 60g
- Fiber: 0.6g
- Sodium: 1431mg
- Cholesterol: 82mg
- 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
- Mint chutney (recipe follows)
- Salt and pepper
- Moroccan barbecue sauce (recipe follows)
- 1. Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
- 2. Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
- 3. Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.
- Mint chutney: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.
- Moroccan barbecue sauce: In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns, and 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.
- Nutritional analysis per serving without chutney.
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