North African Lamb Chops Food

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NORTH AFRICAN LAMB CHOPS



North African Lamb Chops image

This recipe for lamb chops is made special by the chermoula, a North African herb sauce that can be made a day ahead.

Provided by Rachael Narins

Categories     Main

Number Of Ingredients 20

6 bone-in lamb loin chops
Salt
1 cup fresh cilantro
1 cup fresh parsley
4 garlic cloves (chopped)
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried thyme
Pinch of ground turmeric
1 tablespoon chopped preserved lemon peel (optional)
1 cup olive oil
½ cup lemon juice
1 large pinch of red pepper flakes
Salt and freshly ground black pepper
2 cups water
1 1⁄3 cups uncooked couscous
1 tablespoon dried mint
1 teaspoon salt
Zest and juice of 1 lemon
1 cup chopped fresh mint

Steps:

  • Season the lamb chops with salt and place in a shallow dish.
  • To make the chermoula, combine the cilantro, parsley, garlic, cumin, paprika, thyme, turmeric, lemon peel, oil, lemon juice, and pepper flakes in a food processor and process until smooth. Season to taste with salt and pepper.
  • Pour three-quarters of the chermoula over the lamb and rub in. Cover and let marinate for up to 10 hours in the refrigerator. Store the remaining chermoula in the refrigerator (bring to room temperature before serving).
  • To make the couscous, bring the water to a boil in a small saucepan. Add the couscous, dried mint, and salt. Cover and turn off the heat. Let steam for 8 minutes. Remove the lid and fluff the couscous with a fork. When slightly cooled, fold in the lemon zest and juice and the fresh mint, reserving some mint for garnish.
  • Heat a 12-inch cast-iron skillet over medium-high heat. Remove the chops from the marinade, wiping off any excess. Arrange half of the chops in the pan in a single layer, taking care not to crowd them. Cook until well browned on both sides, turning as needed, about 8 minutes total. Repeat with the other half of the chops.
  • Let the chops rest for 5 minutes before serving with the minted couscous and the remaining chermoula, garnished with the reserved fresh mint.

Nutrition Facts : Calories 1239 kcal, Carbohydrate 98 g, Protein 53 g, Fat 68 g, SaturatedFat 27 g, Cholesterol 167 mg, Sodium 945 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

LAMB TAGINE



Lamb Tagine image

When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site.

Provided by BenevolentEmpress

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 10h45m

Yield 4

Number Of Ingredients 24

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
¼ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground ginger
1 pinch saffron
¾ teaspoon garlic powder
¾ teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  • Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  • If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutrition Facts : Calories 423 calories, Carbohydrate 23.6 g, Cholesterol 109.2 mg, Fat 20.5 g, Fiber 4.6 g, Protein 35.8 g, SaturatedFat 4.6 g, Sodium 1128.7 mg, Sugar 11.1 g

MOROCCAN GRILLED LAMB CHOPS



Moroccan Grilled Lamb Chops image

Provided by Ina Garten

Categories     main-dish

Time 6h40m

Yield 6 servings

Number Of Ingredients 21

6 large garlic cloves
1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Couscous with Pine Nuts and Mint, for serving, recipe follows
2 tablespoons good olive oil
1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted

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.

GRILLED CHARMOULA LAMB CHOPS



Grilled Charmoula Lamb Chops image

Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

Categories     Lamb     Broil     Marinate     Wedding     Dinner     Spice     Grill     Grill/Barbecue     Cinnamon     Engagement Party     Cilantro     Coriander     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield To make 6 servings

Number Of Ingredients 10

3 (3-inch) cinnamon sticks
1/4 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon whole cloves
1/2 cup paprika (not hot)
1 1/2 teaspoons cayenne
1 cup olive oil
1/4 cup finely chopped garlic (1 large head)
100 lamb rib chops, frenched to the eye (about 17 pounds frenched)
4 cups chopped fresh cilantro (4 large bunches)

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)

LAMB TAGINE



Lamb Tagine image

The word "tagine" refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside. Tagine, the stew, classically incorporates savory and sweet ingredients to make a complex dish with a richly spiced sauce. Here, dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while lamb, saffron, turmeric, tomato paste and a bright garnish of scallions, herbs and lemon juice make it deeply savory. If you have a tagine, the pot, feel free to use it here. Otherwise, a Dutch oven or a different large pot with a tightfitting lid will work well. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 4h

Yield 8 servings

Number Of Ingredients 21

3 pounds bone-in lamb stew meat or lamb neck, cut into 1 1/2-inch pieces
2 1/2 teaspoons kosher salt, more as needed
1 3/4 cups lamb or chicken stock
5 ounces (1 cup) dried apricots
2 tablespoons extra-virgin olive oil, more as needed
2 large onions, thinly sliced
1 teaspoon tomato paste
1/2 teaspoon grated fresh ginger
2 small cinnamon sticks
Large pinch saffron
1/2 teaspoon ground ginger
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/3 cup fresh cilantro, chopped
1 tablespoon unsalted butter
1/2 cup slivered almonds
2 scallions, finely chopped
2 tablespoons chopped parsley
Fresh lemon juice, to taste

Steps:

  • In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
  • Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
  • Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
  • Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
  • To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 26 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 19 grams, Sodium 691 milligrams, Sugar 12 grams, TransFat 0 grams

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