Entrée: Morocco – قطع لحم الضأن المشوية ▶ Qata' Lahm Al-Dhan Al-Mashwiya (Grilled Lamb Chops)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 lamb chops, about 1-inch (2.54 cm) thick, about 1.5 lb total (680 g total)
3 tbsp (45 ml) olive oil
3 cloves garlic, minced
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) paprika
1 / 2 tsp (2.5 ml) cayenne pepper
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) fresh lemon juice
Fresh cilantro, chopped for garnish

Show original ingredient measurements

8 lamb chops, about 1-inch thick, about 1.5 lb total (680 g total)
3 tbsp (45 ml) olive oil
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
1 / 2 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
2 tbsp (30 ml) fresh lemon juice
Fresh cilantro, chopped for garnish

Instructions

1. Marinate the Lamb Chops  
   In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, salt, black pepper, and lemon juice. Mix well to make a marinade. Coat the lamb chops evenly with the marinade, cover, and refrigerate for at least 2 hours or overnight for maximum flavor.

2. Grill the Lamb Chops  
   Preheat your grill to medium-high heat. Remove the lamb chops from the refrigerator and let them come to room temperature. Grill the lamb chops for 4-5 minutes on each side for medium-rare, or longer to desired doneness. Let the lamb chops rest for a few minutes before serving, garnished with chopped fresh cilantro. Enjoy with couscous or a fresh salad.