Moroccan Delight

     About a month ago I mentioned in the Post "A Bygone Era" that I had prepared Chamoula Lamb Chops.  Since that reference to the Moroccan style meal I have received requests for the recipe.  Here it is:

CHAMOULA LAMB CHOPS

 

1/2 cup EVOO                                             3 Tbsp sweet smoked paprika

1/4 cup fresh lemon juice                         1 Tbsp Hungarian paprika

1/4 cup packed fresh cilantro                  1 Tbsp ground coriander

1/4 cup packed fresh mint                       1 tsp ground cumin

1/4 cup fresh flat leaf parsley                  1 tsp ground fennel

3 medium garlic cloves                             1/2 tsp cayenne

Kosher salt                                                   12  4 oz lamb rib chops

 

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne and 2 tsp salt in a blender with 1/4 cup water and blend until smooth.

 

Pat the lamb dry.  Wrap aluminum foil around the exposed bones, leaving the meat uncovered.  Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade.  Let the chops marinate at room temperature for about 30 minutes.

 

Position a rack 4 inches from the broiler element and heat the broiler on high.  Season the chops on all sides with sale.  Broil, flipping once, until an instant read thermometer registers 130 F for medium rare, about 7 minutes total.  Remove the foil.  Let the chops rest loosely covered with foil for 5 minutes, then serve.

 

 

 

Serves 6

 

Fine Cooking,  December2012/January 2013, p. 55