This recipe makes more charmoula — a Moroccan herb and spice paste — than you'll need. You can use the leftover to rub on chicken or salmon before grilling.
Active time: 30 min Start to finish: 1 hr
• If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat. • Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.
Recipe information
Yield
Makes 1 servings
Ingredients
Preparation
Step 1
Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
Step 2
While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Step 3
Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
