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!

Grilled Lamb Chops

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.