How To Prepare
Rub the lamb with olive oil and generously coat with ras el hanout. (If not using the ras el hanout, season generously pepper, and a little cumin.) Preheat your grill, then grill about 2 minutes per side for medium rare. Let the meat rest a few minutes before serving.

For the Charmoula
Combine all of the Charmoula ingredients in a food processor or magic bullet and pulse until a pesto-like consistency. Don’t overblend – it shouldn’t be completely liquified.
Serve the lamb chops with a generous helping of Charmoula and some fresh lemon zest. Perfect with grilled asparagus and cauliflower puree on the side.

Grilled Lamb Chops with Charmoula

Servings

Ingredients

For the 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 (use regular if you don’t have smoked)
1 tsp red pepper flakes
1/4 cup olive oil
2 Tbl lemon juice
pepper to taste

Servings

Ingredients

For the 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 (use regular if you don’t have smoked)
1 tsp red pepper flakes
1/4 cup olive oil
2 Tbl lemon juice
pepper to taste

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