Grilled Charmoula Lamb Chops
- Preparing Time: -
- Total Time: -
- Served Person: To make 6 servings
- 1 cup olive oil
- 1 teaspoon whole cloves
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- Carbohydrate 15 g(5%)
- Cholesterol 1444 mg(481%)
- Fat 692 g(1065%)
- Fiber 7 g(28%)
- Protein 280 g(560%)
- Saturated Fat 293 g(1467%)
- Sodium 1097 mg(46%)
- Calories 7466
Preparation Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne. Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours. Prepare grill. Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature. To make 6 servings: Follow the directions above using the following ingredient amounts: 1 (3-inch) cinnamon sticks 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 whole cloves 2 tablespoons paprika (not hot) 1/2 teaspoon cayenne 3 tablespoons olive oil 1 tablespoon finely chopped garlic 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched) 4 cups chopped fresh cilantro (4 large bunches)
Preparation Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne. Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours. Prepare grill. Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature. To make 6 servings: Follow the directions above using the following ingredient amounts: 1 (3-inch) cinnamon sticks 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 whole cloves 2 tablespoons paprika (not hot) 1/2 teaspoon cayenne 3 tablespoons olive oil 1 tablespoon finely chopped garlic 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched) 4 cups chopped fresh cilantro (4 large bunches)
