Lamb
Moroccan-Inspired Grilled Lamb Chops and Veggies with Chermoula
Indulge in the irresistible flavors of Moroccan cuisine with our Grilled Lamb Chops recipe. These succulent lamb chops are marinated in a fragrant Moroccan spice rub, then expertly grilled to perfection for a mouthwatering experience that combines crispy exteriors with tender, juicy interiors. A taste of Morocco on your grill awaits!
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Moroccan-Inspired Grilled Lamb Chops and Veggies with Chermoula
Ingredients
For the lamb chops:
- 4 lamb chops (loin chops or rib chops)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Moroccan spice rub (store-bought or homemade)
- Salt and pepper to taste
For the grilled veggies:
- 1 red onion, peeled and cut into 1-inch pieces
- 1 red bell pepper, stemmed and seeded, cut into 1-inch pieces
- 1 yellow bell pepper, stemmed and seeded, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Moroccan spice rub
- Salt and pepper to taste
For the chermoula:
- 1/4 cup fresh parsley leaves
- 3 garlic cloves, peeled and minced
- 1 preserved lemon, flesh removed, rind chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon Moroccan spice rub
- Salt and pepper to taste
Recipe Steps
1. Prepare the Lamb Chops:
- Brush the lamb chops with olive oil.
- Season both sides of the lamb chops with the Moroccan spice rub, salt, and pepper.
2. Prepare the Grilled Veggies:
- In a bowl, combine the red onion, red bell pepper, yellow bell pepper, and zucchini.
- Toss the veggies with olive oil and season with Moroccan spice rub, salt, and pepper.
- Skewer the veggies on flat metal skewers to prevent them from spinning while cooking.
3. Make the Chermoula:
- In a food processor, combine the fresh parsley leaves, minced garlic cloves, preserved lemon rind, olive oil, Moroccan spice rub, salt, and pepper.
- Pulse until the mixture forms a chunky sauce. Taste and adjust seasoning as needed.
4. Grill the Lamb Chops:
- Sear the lamb chops for 90 seconds on each side, giving them a quarter turn after the first 90 seconds.
- Flip the lamb chops and repeat the searing process.
- Transfer the lamb chops to a wire rack set over a sheet pan to rest.
5. Grill the Veggies:
- Grill the skewered veggies on the hot grill for about 4-5 minutes per side or until they develop a nice char and are tender.
6. Serve:
- Arrange the grilled lamb chops and veggies on a serving platter.
- Drizzle the chermoula sauce over the lamb chops and veggies.
- Serve immediately and enjoy the contrast of the crispy exterior and tender interior of the lamb chops, complemented by the flavorful grilled veggies and the freshness of the chermoula sauce.
