Moroccan Lamb Chops With Cumin Paprika Salt Recipes

MOROCCAN RUB LAMB CHOPS

Steps:

• Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

MOROCCAN LAMB CHOPS WITH CUMIN/PAPRIKA SALT

Steps:

• Heat up the grill.
• In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
• Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
• Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.

GRILLED CHARMOULA LAMB CHOPS

Steps:

• Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
• Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
• Prepare grill.
• Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
• To make 6 servings:
• Follow the directions above using the following ingredient amounts:
• 1 (3-inch) cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 3 whole cloves
• 2 tablespoons paprika (not hot)
• 1/2 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
• 4 cups chopped fresh cilantro (4 large bunches)

MOROCCAN MARINATED LAMB BLADE CHOPS

Steps:

• Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
• Prepare a grill for high heat; thoroughly clean grates and brush with oil.
• Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
• Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.