Moroccan Grilled Lamb Chops With Garlic, Mint and Spices
Lamb chops marinated in a fragrant Moroccan blend of garlic, spearmint, cilantro and warm spices, then grilled over hot coals until charred and juicy.
⏱️ Prep: 15 min🍳 Cook: 16 min
Ingredients
| 1 kg | lamb chops | |
| 1/4 cup | 60 ml | coarsely chopped fresh spearmint leaves |
| 1/4 cup | 60 ml | coarsely chopped fresh cilantro |
| 2 to 3 cloves | garlic, pressed | |
| 2 tablespoons | 30 ml | freshly squeezed lemon juice |
| 2 tablespoons | 30 ml | olive oil |
| 1 tablespoon | 15 ml | ground cumin |
| 1 1/2 teaspoons | 7.5 ml | paprika |
| 2 teaspoons | 10 ml | salt, or to taste |
| 1/2 teaspoon | 2.5 ml | ground ginger |
| 1/2 teaspoon | 2.5 ml | ground turmeric |
| 1/2 teaspoon | 2.5 ml | freshly ground black pepper |
| 1/2 teaspoon | 2.5 ml | cayenne, or hot paprika (optional) |
Instructions
- Gather the ingredients.
- In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil and spices. Add the lamb chops and mix well to coat the meat evenly.
- Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight.
- Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking.
- When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
- Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
- Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.