Wednesday, June 9, 2010

These are great did them on the Braai “BBQ” Moroccan Lamb Chops

This is an easy, delicious recipe for Moroccan Grilled Lamb Chops with Moroccan spices, garlic and fresh herbs.
Select rib or loin lamb chops. Allow the meat to marinate overnight for tender, flavorful results.
Serves 4.


  • 2 lbs. (about 1 kg) lamb chops
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 2 or 3 cloves garlic, pressed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 1/2 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground hot pepper or hot paprika (optional)


Wash the lamb chops and drain thoroughly.
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 at least six hours, or overnight for best results.
Remove the lamb chops from the fridge, and heat your grill. Lightly oil the grill rack to prevent the meat from sticking. 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 the lamb chops warm with mashed potato or new baby potatoes boiled and drizzled with olive oil and a little lemon juice. A nice Greek salad also goes down well with this dish.