16 August, 2022
North African Lamb Chops
Easy recipe and satisfying flavor makes lamb chops the perfect meal any night of the week.
Lamb chops are cuts of lamb which are made by cutting at an angle perpendicular to the spine, generating a single serving of meat which is traditionally cooked and served with the bone in.
The best chops come from the loin, rib, and sirloin. These cutes of meat are tender, easy to cook, and evenly textured.
Lamb chops can cook quickly, because they are thin. If you want a juicy, tender, moist chop, then cooking them medium rare to medium is what you want.
Well done chops can be a bit dry, and the meat can become stringy.
Marinating Lamb Chops
The lamb chops are marinated in what is called “chermoula.” It is made of cilantro, turmeric, cumin, paprika, garlic and thyme.
Chermoula is a popular marinade and relish to North African cuisine. It is tangy, rich, and herbaceous in flavor.
The marinate is commonly used to flavor fish and seafood, though it pairs equally well with meats like lamb and including vegetables.
It is somewhat similar to the Latin American chimichurri.
Try This Deliciously Yummy North African Dish – Moroccan Baked Chicken Thighs With Broccoli
North African Lamb Chops
4-6 bone-in lamb loin chops
1 cup fresh cilantro
1 cup fresh parsley
4 garlic cloves chopped
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried thyme
Pinch of ground turmeric
1 cup olive oil
½ cup lemon juice
1 large pinch of red pepper flakes
Salt and freshly ground black pepper
Season the lamb chops with salt and place in a shallow dish.
For the marinate combined the cilantro, parsley, garlic, cumin, paprika, thyme, turmeric, oil, lemon juice, and pepper flakes in a food processor and process until smooth. Season to taste with salt and pepper.
Pour three-quarters of the chermoula over the lamb and rub in. Cover and let marinate for up to 10 hours in the refrigerator. Store the remaining chermoula in the refrigerator (bring to room temperature before serving).
Heat a 12-inch cast iron skillet over medium-high heat. Remove the chops from the marinade.
Arrange chops in the pan in a single layer, taking care not to crowd them. Cook until well browned on both sides, turning as needed, about 8 minutes total.
Bast chops a few times each size with marinate while cooking. When done remove from pan and let chops rest for 5 minutes.
Plate and serve over a minted couscous and garnished with the fresh cilantro and a lime wedge.
Try this West African dish with those deliciously yummy lamb chops – West African Peanut Sweet Potato Stew.
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