Spicy Moroccan Chops Recipes

LAMB CHOPS WITH MOROCCAN SPICES

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.

GRILLED MOROCCAN LAMB CHOPS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
• Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.
• Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
• Toast in the preheated oven until lightly golden, then remove and allow to cool.
• For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.
• Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
• Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.
• Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.
• Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.
• Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw - delicious!

MOROCCAN LAMB CHOPS

Steps:

• Combine black pepper, ginger, cinnamon, turmeric, cardamom, cloves, and nutmeg in a small bowl and stir together until blended.
• Stir in lemon juice and olive oil until blended.
• Rinse and pat try lamb chops. Coat front and back of lamb chops with spice blend and transfer chops to an oven proof pan and place in the refrigerator to marinate for 1 hour.
• Preheat oven to broil.
• Place pan in the oven and broil 4-6 minutes on each side or until internal temperature reaches 145° for medium rare, or 160° for medium, depending on how you prefer it.
• Remove from oven and serve with immediately.

SPICY MOROCCAN CHOPS

Steps:

• Coat the chops with harissa, then leave to marinate for 15 mins. Heat the grill to high, place chops on the grill pan, then cook for 4 mins on each side. Rest for 1 min and serve sprinkled with chopped coriander, if using. Serve with some rice or couscous.

MOROCCAN SPICE RUBBED PORK CHOPS

Steps:

• In a small bowl, combine garlic, oil, cinnamon, coriander, cumin and paprika to form a paste. Press spice mixture onto both sides of each pork chop.
• Light coat a grill or grill pan with cooking spray and heat to medium high. Grill pork until there is no trace of pink near the bone, 6-8 minutes per side. Sprinkle with salt and season with pepper to taste.

MOROCCAN LAMB CHOPS

Steps:

• Marinate the lamb loin chop with mint, parsley, olive oil, cumin powder, coriander powder, salt, red chili powder, black pepper powder and lemon juice for minimum 2 hours.
• Place the marinated lamb on the oiled heavy bottomed pan and cook on medium heat for 3 - 4 minutes on one side then turn and cook for another 3 - 4 minutes on the other side until done to your liking. Serve hot.

MOROCCAN-SPICED PORK CHOPS & FRUITY COUSCOUS

Steps:

• Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag; seal and shake until well-coated. Chill in the refrigerator for 30 minutes.
• Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side.
• Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low; cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.