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Grilled Charmoula Lamb Chops

Source of Recipe


epicurious






List of Ingredients



• 1 small onion, chopped
  
• 1/2 cup loosely packed fresh cilantro sprigs
  
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
  
• 2 small garlic cloves, finely chopped
  
• 1/4 cup olive oil
  
• 2 teaspoons fresh lemon juice
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon ground cumin
  
• 1/2 teaspoon sweet paprika
  
• 1/8 teaspoon cayenne
  
• 2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed
  






Instructions



1. Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
   
   
2. While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
   
   
3. Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
   
   






Final Comments


Makes 1 servings.

Cooks' notes:
• If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.
• Charmoula keeps, its surface covered with plastic wrap, 1 week. It will lose its bright green color after a couple of days.