We ordered our lamb chops ahead to allow time for the butcher to french them to the eye (to trim them of all fat and scrape the rib bone clean). This not only makes for a nice presentation but also makes it much easier for guests to pick them up.
Our chops, purchased from a fancy Manhattan butcher, cost $400 and were by far the most expensive part of this wedding menu. Sounds like a lot, we know, but just think what a caterer would charge.
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Recipe information
Total Time
3 1/2 hr
Yield
To make 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Prepare grill.
Step 4
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:
Step 5
Follow the directions above using the following ingredient amounts:
Step 6
1 (3-inch) cinnamon sticks
Step 7
1 tablespoon coriander seeds
Step 8
1 tablespoon cumin seeds
Step 9
3 whole cloves
Step 10
2 tablespoons paprika (not hot)
Step 11
1/2 teaspoon cayenne
Step 12
3 tablespoons olive oil
Step 13
1 tablespoon finely chopped garlic
Step 14
2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
Step 15
4 cups chopped fresh cilantro (4 large bunches)
