MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
MOROCCAN SPICED LAMB MEATBALLS IN CUMIN CORIANDER SPICED TOMATO SAUCE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 32 meatballs, about 6 servings
Number Of Ingredients 32
Steps:
- Meatballs:
- Preheat oven to 350 degrees F.
- In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
- Sauce:
- In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
- To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
- In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
MOROCCAN-SPICED RACK OF LAMB
Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.
Provided by Sonya Jane
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
- Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
- To serve, carve by cutting down between the ribs.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g
LAMB STEAKS WITH MOROCCAN SPICED RICE
Try these lamb steaks with a Moroccan flavour
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.
Nutrition Facts : Calories 635 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
MOROCCAN SPICED LAMB WITH HARISSA
Provided by Food Network
Time 45m
Yield about 20 pieces
Number Of Ingredients 20
Steps:
- Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
- Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
- Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
- If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
- Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
- Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
- In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.
MOROCCAN SPICED LAMB CHOPS
Make and share this Moroccan Spiced Lamb Chops recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small bowl combine spices.
- sprinkle on both sides of lamb chops, save the rest for another dish.
- heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.
Nutrition Facts : Calories 70, Fat 7, SaturatedFat 1, Sodium 146.5, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 0.3
MOROCCAN SPICED LAMB STUFFED BELL PEPPERS
I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.
Provided by FDADELKARIM
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tops of the peppers, remove the core & seeds.
- Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
- Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
- Brown lamb and garlic in a large skillet over medium heat.
- Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
- Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
- Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.
MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA
Provided by Rozanne Gold
Categories Lamb Pasta Bake Sauté Low Cal Dinner Buffet Casserole/Gratin Feta Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 10 servings
Number Of Ingredients 18
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
- Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
- Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
- Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
MOROCCAN-SPICED LAMB BURGERS
Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
- In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
- Prepare a charcoal or gas grill for direct grilling over high heat.
- Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
- To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.
MOROCCAN SPICED LAMB
A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220 degrees C/ 425 degrees F.
- In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
- Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
- Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
- Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
- For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
- Let gravy bubble and thicken until reduced by half.
- Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.
Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1
MOROCCAN SPICED LAMB OR CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB
Provided by Rafih Benjelloun
Categories Bread Herb Lamb Side Bake Spice Bell Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 breads (2 servings per bread)
Number Of Ingredients 24
Steps:
- Make lamb:
- Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
- Make dough:
- Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
- Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
- Make charmoula:
- Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
- Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
- Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.
MOROCCAN-SPICED LEG OF LAMB EN COCOTTE WITH OLIVES
Make and share this Moroccan-Spiced Leg of Lamb En Cocotte With Olives recipe from Food.com.
Provided by Boo Chef in West Te
Categories Lamb/Sheep
Time 1h15m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the lamb dry with paper towels and season with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the lamb well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the lamb to a large plate.
- Pour off all of the fat from the pot. Add the garlic, olives, lemon zest, coriander seeds, cinnamon stick, and cumin seeds and nestle the lamb, with any accumulated juices, into the pot. Place a large sheet of foil over the and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the lamb registers 125 degrees on an instant-read thermometer (for medium-rare), 45 to 60 minutes.
- Remove the pot from the oven. Transfer the lamb to a cutting board, tent with foil, and let rest for 20 minutes. Remove the rosemary from the jus in the pot, then cover to keep the jus warm.
- Remove the twine, slice the lamb into 1/4-inch-thick slices against the grain, and transfer to a serving platter. Spoon the jus over the lamb and serve.
Nutrition Facts : Calories 64, Fat 6.3, SaturatedFat 0.9, Sodium 175.5, Carbohydrate 2.1, Fiber 0.7, Sugar 0.1, Protein 0.5
MOROCCAN-SPICED LAMB MEATLOAF RECIPE | MYGOURMETCONNECTION
A flavorful twist on conventional meatloaf, this version is made with ground lamb seasoned with Moroccan-inspired spices and served with a tangy, tomato-yogurt sauce. Total Time: PT45M
Time 45m
Number Of Ingredients 30
Steps:
- 1. Preheat the oven to 375°F and coat a small roasting pan with nonstick spray.2. Prepare the spice blend by thoroughly combining the cumin, coriander, cinnamon and cayenne in a small bowl.3. Add the ground lamb, egg, yogurt, breadcrumbs, parsley, garlic, salt, Moroccan spice blend and a few grinds of black pepper to a mixing bowl.4. Combine thoroughly and form the mixture into a small, rounded loaf (about 6 x 3-1/2 inches) and place it on the prepared roasting pan.5. Bake for 25 minutes or until a thermometer inserted in the center of the meatloaf registers 150°F. Remove from the oven, tent loosely with foil and allow the meatloaf to rest for 10 minutes before slicing.6. While the meatloaf bakes, combine the tomato sauce, tomato paste, yogurt, garlic and Moroccan spice blend in a small saucepan. Season to taste with salt and pepper and cook over medium-low heat for 10 minutes, stirring occasionally.7. Remove the sauce from the heat, stir in the lemon juice and transfer the mixture to a small serving bowl.NotesServing Suggestion:Serve the meatloaf alongside couscous or steamed rice and a salad or green vegetable.Source: mygourmetconnection.com
MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 21/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper. Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using. Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend. Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
MOROCCAN-SPICED LAMB WITH MINT AND PINE NUT RELISH
Steps:
- Soak chilies in hot water for 1 hour, drain and chop. Process chilies with garlic and salt until paste forms. Grind 1 tsp cumin, all caraway and coriander seeds. Add spices, oil and 2 TBS water to processor. Keep 1 tsp of marinade for couscous or rice to serve as side dish. Cover remaining marinade over lamb racks, cover with plastic and chill overnight. For the relish, mix dates, pine nuts, apricots, mint, olive oil, orange and lemon peel and balsamic vinegar in bowl. Season with salt and pepper. Let stand for at least 1 hour and up to 4 hours. Grill lamb on BBQ until thermometer registers 125 degrees F (52 degree C) for medium rare.
MOROCCAN SPICED LAMB CUTLETS WITH FRUITY COUSCOUS
Fresh and easy is the best description, the fruity couscous is like a treat with the lamb cutlets but with the cutlets the spices give you a mixture of flavours which are very exotic with an explosion in ur mouth which is neithor hot or spicy..ENJOY (:
Provided by the.fashion.babe
Categories One Dish Meal
Time 20m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a char-grill or BBQ on a high heat.
- In a bowl, combine garlic and spices. Rub spice mix on both sides of cutlets. Char-grill for 2-3 minutes on each side until cooked to your taste.
- FRUITY COUSCOUS. Meanwhile, in a medium saucepan bring stockto the boil. Remove from heat. Add couscous. Cover and let stand for 5minutes. Fluff up witha fork. Stir through apricots, currants, almonds, craisons and parsley.
- Serce cutlets with fruity couscousand a little tzatziki. Accompany with mixed salad leaves, if liked.
Nutrition Facts : Calories 396.1, Fat 5.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 140.6, Carbohydrate 75.4, Fiber 6.2, Sugar 18.5, Protein 13
MOROCCAN SPICED ROASTED LEG OF LAMB RECIPE - (4.2/5)
Provided by danand
Number Of Ingredients 22
Steps:
- Preheat your oven to 300°F. Mix all the spices, salt and pepper in a tray. Cut three holes in the lamb with a small pairing night. In each hole place a bunch of thyme and a cinnamon stick. Repeat this process until it is complete. Now generously rub the spice mixture over the leg of lamb. Place a roasting over a high heat and add the olive oil. Next add in the celery, onion and carrots. Drizzle the honey over the vegetables to help the caramelization process. Add the lamb on top of the vegetables and start searing the meat. Drizzle some olive oil over the lamb with salt and pepper. Place the lamb in the oven, and cook for around one hour, or until the meat reaches an internal temperature of 135°F. Once the lamb is cooked, take it out of the oven and allow the lamb to rest for 10-15 minutes. To make the vinaigrette, mix together the lime, olive oil and mustard. When you are ready, slice the lamb and serve immediately and drizzle the vinaigrette on top. Also reserve the lamb juice and the roasted vegetables and serve along side.
GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE
Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl. Set aside.
- For the Spice Rub: Combine paprika, salt, cumin, coriander, black pepper, cinnamon, and cayenne in a small bowl. Season racks of lamb all over with spice mixture.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place racks of lamb over hot side of the grill, fat side down, and cook until well browned, 3-5 minutes. Transfer lamb to a cutting board.
- Brush a thin layer of mustard over the fat side of each rack of lamb. Carefully press the herb and lemon mixture into the mustard on each rack, distributing it evenly.
- Return the racks to the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130°F when inserted into the side of the rack, 15 to 25 minutes. Remove from the grill and let rest uncovered for 10 minutes. Slice between ribs into chops and serve immediately.
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