LAMB CHOPS WITH MOROCCAN SPICES
I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma "Food and Wine Pairing" book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 667.9, Fat 57.9, SaturatedFat 23.3, Cholesterol 140.6, Sodium 112.1, Carbohydrate 4.1, Fiber 1.8, Sugar 0.4, Protein 31.9
GRILLED MOROCCAN LAMB CHOPS
Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour.
Provided by Jamie Oliver
Categories Lamb Recipes
Time 30m
Yield 4
Number Of Ingredients 18
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!
Nutrition Facts : Calories 857 calories, Fat 67.0 g fat, SaturatedFat 17.9 g saturated fat, Protein 35.8 g protein, Carbohydrate 22.1 g carbohydrate, Sugar 11.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
MOROCCAN GRILLED LAMB CHOPS
Steps:
- Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
- Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
- Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
MOROCCAN RUB LAMB CHOPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 6 servings
Number Of Ingredients 9
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.
SPICY MOROCCAN CHOPS
These lamb chops are quick and easy to grill - they'll be wonderfully tender after just a few minutes on each side
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 447 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 37 grams protein, Sodium 0.35 milligram of sodium
MOROCCAN-STYLE LAMB CHOPS
Categories Garlic Lamb Bake Quick & Easy Spice Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500°F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin and cayenne pepper. Drizzle in olive oil and blend until crumbs are evenly moistened. Transfer crumb mixture to plate. Sprinkle lamb chops with salt. Dip both sides of lamb chops into crumb mixture, pressing all crumbs into lamb. Arrange lamb chops on small baking sheet.
- Bake lamb chops until crumb coating is golden and lamb is cooked to desired doneness, about 12 minutes for medium-rare. Serve immediately.
LAMB CHOPS WITH FRUITY COUSCOUS & MINT
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends
Provided by Jennifer Joyce
Time 16m
Number Of Ingredients 10
Steps:
- Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
- To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
- Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Nutrition Facts : Calories 635 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Protein 35 grams protein, Sodium 0.23 milligram of sodium
MOROCCAN SPICED LAMB CHOPS
Make and share this Moroccan Spiced Lamb Chops recipe from Food.com.
Provided by chia2160
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small bowl combine spices.
- sprinkle on both sides of lamb chops, save the rest for another dish.
- heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.
Nutrition Facts : Calories 70, Fat 7, SaturatedFat 1, Sodium 146.5, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 0.3
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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MOROCCAN-SPICED LAMB CHOPS RECIPE - FOOD & WINE
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4/5 Category Lamb ChopServings 4Total Time 15 mins
- In a small bowl, mix the spices with 1 1/2 teaspoons of kosher salt. Pat the garlic all over the lamb chops, then sprinkle them with the spice mixture.
- In a large skillet, heat the vegetable oil. Add the chops and cook over moderately high heat, turning once, for about 6 minutes for medium-rare. Transfer the chops to plates, garnish with the cilantro and serve.
MOROCCAN-STYLE LAMB CHOPS RECIPE - JOYCE GOLDSTEIN | …
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- In a food processor, pulse the onion and garlic until minced. Melt the butter in a medium saucepan. Add the onion and garlic and cook over moderate heat until softened, about 7 minutes. Add the cinnamon, ginger and cayenne and cook, stirring, for 2 minutes. Stir in the tomato sauce and honey and simmer over low heat until the sauce thickens slightly, about 5 minutes. Season with salt and pepper.
- Season the lamb chops with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 4 of the lamb chops and cook over moderate heat, turning once, until browned and almost cooked through, about 8 minutes; keep warm. Repeat with the remaining 2 tablespoons of olive oil and 4 lamb chops.
- Pour off the fat from the skillet. Add the tomato sauce and bring to a simmer over moderate heat. Add the lamb chops and simmer until cooked through, about 2 minutes. Transfer the lamb to plates, spoon the tomato sauce on top and garnish with the cilantro.
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