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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.

complex11 ingredients8 preparation steps
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Ingredients

  • of fresh mint
  • ground coriander
  • garlic
  • sweet paprika
  • ground cumin
  • fresh ground black pepper
  • cayenne pepper
  • salt
  • lemon, juice of
  • olive oil
  • lamb loin chops

Preparation

  1. 1in a small bowl , stir together the 1 / 2 cup mint , coriander , garlic , paprika , cumin , black pepper , cayenne pepper , salt , lemon juice , and olive oil
  2. 2rub the mixture into the chops , coating evenly , and place in a non-aluminum container
  3. 3cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator
  4. 4prepare a fire in a grill
  5. 5if the chops are refrigerated , bring to room temperature
  6. 6place 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
  7. 7transfer to a warmed platter or individual plates and sprinkle with mint , if using
  8. 8serve immediately