Moroccan Lamb Chops with Chermoula
lamb is one of the favourite ingredients in Moroccan cuisine. It’s meat is used in many different dishes from slow cooked tajines to bbq fried lambchops. This recipe is for Moroccan lambchops served with Chermoula. Chermoula is a sauce typical for north-africa and used in many different dishes from fish to beef. However this koriander based sauce also brings out the best when served with Lamb Chops and yellow rice.
Ingredients for Chermoula Lamb Chops
- 12 lambchops
- Yellow rice
marinade for lamb chops:
- 1 tsp. Gingerpowder
- ½ tsp. Paprika powder
- ½ tsp. Cumin
- 1 toe of garlic
- 1/8 tsp. Cayenne powder
- 2 tsp olive oil
- salt and pepper
for the chermoula:
- 1 red onion
- 2 toes of garlic
- 1 tsp. Cuminpowder
- ¼ tsp. Salt
- ¼ tsp. Pepper
- bundle of fresh koriander
- 1 tbs of lemon juice
- 2 tbs of olive oil
- 1 tsp. Lemon zest (lemon-skin)
How to prepare moroccan lamb chops with chermoula and yellow rice
- step 1) Marinade the Lambchops
mix 2 tablespoons of olive oil with 1 teaspoon of ginger powder, ½ teaspoon of paprika powder, ½ teaspoon, 1/8 teaspoon of cayenne powder and some salt and pepper and add a crushed toe of garlic. Use this marinade to rub in the 12 lamb chops and let it marinade for at least 20 minutes.
- Step 2) make the chermoula
get a bowl and crush 2 garlic toes and grate one red onion. Cut the fresh koriander in small pieces. grate a bit of lemonskin and add all of the other ingredients (1 teaspoon of cumin powder, ¼ teaspoon of both salt and pepper, 1 tablespoon of lemon juice and finely 2 tablespoons of olive oil. Mix well and put aside.
- Step 3) boil yellow rice (basmati rice with some safran)
- step 4) fry or grill the marinated lamb chops for about 2 minutes on both sides.
- Step 5) you can heat up the chermoula a bit in the microwave, but not necessary.
- Step 6) serve the lambchops on the yellow rice and add some chermoula on top.