Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Lamb Chops with Charmoula Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 86 reviews

  • Author: Mary & Susan
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Enjoy a flavorful and healthy summer meal with these Grilled Lamb Chops served with a zesty Charmoula sauce. This low carb, gluten-free, and Whole30-friendly recipe features tender lamb loin chops rubbed with aromatic ras el hanout and grilled to perfection, complemented by a fresh herbaceous North African-inspired Charmoula made with mint, parsley, lemon, and spices. Ideal for outdoor grilling and paired perfectly with grilled vegetables or cauliflower puree.

Ingredients

Lamb Chops

  • 8 lamb loin chops
  • 1 tsp olive oil
  • 2 Tbl Ras el Hanout
  • Salt, to taste

Charmoula

  • 2 Tbl fresh mint, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 2 Tbl lemon zest
  • 3 cloves garlic, roughly chopped
  • 1/2 tsp smoked paprika (regular paprika can be substituted)
  • 1 tsp red pepper flakes
  • 1/4 cup olive oil
  • 2 Tbl lemon juice
  • Salt and pepper, to taste

Instructions

  1. Prepare the lamb chops: Rub the lamb loin chops thoroughly with 1 teaspoon of olive oil. Generously coat each chop with 2 tablespoons of ras el hanout spice mix and salt. If ras el hanout is unavailable, substitute with salt, pepper, and a pinch of cumin.
  2. Grill the lamb: Preheat your grill to medium-high heat. Place the lamb chops on the grill and cook for about 2 minutes per side to reach medium rare doneness. Adjust the time slightly if you prefer your meat cooked differently.
  3. Rest the meat: Remove the lamb chops from the grill and allow them to rest for a few minutes. Resting helps the juices redistribute for a tender and juicy bite.
  4. Make the Charmoula: Combine all Charmoula ingredients – mint, parsley, lemon zest, garlic, smoked paprika, red pepper flakes, olive oil, lemon juice, salt, and pepper – in a food processor or a magic bullet. Pulse gently until you achieve a pesto-like texture, taking care not to overblend into a smooth liquid.
  5. Serve: Plate the grilled lamb chops and spoon a generous helping of the fresh Charmoula over or alongside the meat. Garnish with extra fresh lemon zest if desired. This pairs wonderfully with grilled asparagus and a creamy cauliflower puree.

Notes

  • Nutrition per serving (2 lamb chops and 2 tablespoons Charmoula): approximately 519 calories, 43g fat, 1.5g net carbs, 31g protein.
  • Resting the lamb chops after grilling ensures maximum juiciness and tenderness.
  • Adjust red pepper flakes in the Charmoula to control spiciness according to preference.
  • Ras el Hanout is a complex North African spice blend that can be substituted with cumin, coriander, cinnamon, and allspice if unavailable.
  • This dish is best served fresh but leftover Charmoula can be refrigerated for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: North African / Mediterranean

Find it online: https://mysimpledish.com/grilled-lamb-chops-with-charmoula-recipe/