A North Africa’s recipe. While I browsed around, I found several lamb chops recipes. This recipe reminded me of Sefa. She posted chermoula lamb chops recipe last month.

Chermoula or Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of a mixture of herbs, oil, lemon juice, garlic, cumin, and salt. It may also include onion, fresh cilantro, ground chili peppers, black pepper, or saffron.

There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and cilantro.

This recipe and Sefa’s posted are lil bit different, which I used grilled method directly, no need to cook the meat in water.

Actually I wanted to add some yogurt for marinating, but I didn’t have any yogurt in my fridge. The acidity of yogurt helps to tenderize the meat.

Category:Barbecue & Grilling

500 grams lamb chops

1 cup cilantro
4 cloves garlic, peeled
juice of 1 lemon or lime
1 tbsp sweet paprika
1 tbsp ground cumin
1/2 tsp crushed red pepper
2 tbsp olive oil (add more if needed)
1 tsp cayenne pepper (add more if you like spicy)
sea salt as desired

Place all the ingredients for the chermoula into a food processor and process until well blended but still relatively chunky. Adjust the consistency by adding more olive oil; the marinade should be fairly thick.

Rub the chermoula over lamb chops on both sides, place in a shallow dish, cover and marinate for at least 2 hours, turning from time to time.

Place a little olive oil in or spray on with vegetable oil a grill pan and heat until very hot. Grill until done. Set aside. Let lam chops stand for few minutes and cover with tin foil to keep it warm and juicy.



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