Best Grilled Charmoula Lamb Chops 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 LAMB CHOPS WITH CHARMOULA



Grilled Lamb Chops with Charmoula image

Provided by Guy Fieri

Categories     main-dish

Time 53m

Yield 4 to 6 servings

Number Of Ingredients 13

2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne
2 racks lamb, frenched and cut into double rib portion
Olive oil
2 small red onions, chopped
1 bunch parsley, stems removed
1 bunch cilantro, stems removed
2 garlic cloves, minced
1/2 cup olive oil
1 lemon, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Have the grill preheated to medium-high heat.
  • In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
  • For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
  • Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

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.

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 รก-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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