Moroccan-Spiced Lamb Chops with Charmoula
Photo: Thomas J. Story; Prop Styling: Bianca Sotelo
You can make the charmoula a day ahead and chill. Bring to room temperature to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave--post-party treat!
How to Make It
Step 1
1
Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)
Step 2
2
In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.
Step 3
3
Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.
Step 4
4
Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.
Step 5
5
*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.
Ingredients
CHARMOULA
1/3 cup extra-virgin olive oil
1/3 cup chopped cilantro
1 1/2 tablespoons lemon juice
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon pepper
LAMB
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground cloves
1 rack of lamb, frenched* (about 1 1/4 lbs.)
1 tablespoon vegetable oil
12 to 18 small cilantro leaves
Directions
Step 1
1
Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)
Step 2
2
In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.
Step 3
3
Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.
Step 4
4
Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.
Step 5
5
*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.
