The key ingredient to this marinade is the moroccan spice mixture of ras-el-hanout , a exotic mixture that might include up to 30 ingredients such as rosebuds, cardamon, cinnamon, nutmeg, allspice, turmeric, coriander, cloves, lavender, ginger, pepper and mace. Obviously, you would want to buy this already prepared. When I first started to cook with this moroccan spice it was hard to find ras-el-hanout but today it’s in many supermarkets and of course readily available on-line. You can double this marinade and use on leg of lamb as well. The results are a very flavorful lamb with a minimum of effort. Enjoy!
From by the bay, wishing you exotic moroccan food memories!
Moroccan Marinaded Lamb Chops
- 12 lamb chops, bone in
for moroccan marinade
- 1 tablespoon ras-el-hanout
- 4 tablespoons olive oil
- 1 lemon, juice and zest
- 2 cloves garlic, minced
- 1/4 cup cilantro coarsely chopped
To make marinade place all marinade ingredients into a food processor and pulse into a paste. Pour marinade into a resealable plastic bag along with lamb chops. Rub paste into chops and keep refrigerated for at least 4 hours . Bring to room temperature before cooking on grill or in grill pan using a little olive oil a few minutes on each side until done ( depending on thickness and your preference of color).
Serve with greek yogurt or tzatziki sauce – see recipe for tzatziki sauce