Moroccan Lamb Chops: A Taste of Tradition
Experience the rich, aromatic flavours of Moroccan-style lamb chops, perfectly seared and paired with a cooling spiced yogurt sauce. This delicious blend of tradition and taste is ideal for an elegant dinner or a vibrant weeknight meal.
Ingredients
Lamb -
- 1 Tbsp (20ml) - Olive Oil
- 1kg (2.2lb) - Lamb Cutlets (Chops)
Moroccan Spice Blend -
- 1 Tbsp (12g) - Smoked Paprika
- 1 Tbsp (12g) - Ground Cumin
- 2 tsp (8g) - Ground Coriander
- ¼ tsp (0.2g) - Ground Cloves
- ¼ tsp (0.2g) - Ground All Spice
- ½ tsp (1g) - Cayenne Pepper or Chilli Powder
- Salt & Pepper To Taste
Spiced Yogurt -
- 1 Cup (250g) - Natural Greek Yogurt
- 1 Tbsp (12g) - Moroccan Spice Blend
- ¼ - Lemon, Juiced
- 2g (0.1oz) - Mint Leaves, Chopped
- 2g (0.1oz) - Coriander (Cilantro), Chopped
- Salt & Pepper To Taste
Garnish -
- Coriander (Cilantro), Mint or Flat Leaf Parsley, Chopped
Instructions
- Preheat coal or gas bbq to 240℃ - 470℉. Set up for direct heat.
- Mix all the ingredients in a bowl for the Moroccan spice blend.
- Add the lamb cutlets, ⅔ of the Moroccan spice blend, and olive oil to a bowl. Mix well to combine and coat the lamb.
- Once the BBQ is hot, add the lamb cutlets and sear for 2 ½ minutes on each side or until cooked to your liking. This method achieves medium-medium rare lamb. Remove and allow to rest for 5 minutes.
- In the meantime, prepare the spiced yogurt by adding all the ingredients to a bowl and mixing to combine. Store in the fridge until ready to serve.
- Serve the lamb on a platter, using the spiced yogurt as a dipping sauce or a bed for the cutlets. Garnish with coriander (cilantro), mint or flat-leaf parsley. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Moroccan Lamb Chops Storage Instructions
Refrigerator
Store leftover lamb chops and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days.
Freezer
Lamb chops can be frozen for up to 2 months and stored in airtight containers. Thaw overnight in the refrigerator before reheating.
Moroccan Lamb Chops Reheating Instructions
To reheat
Warm lamb chops gently in a pan over medium-low heat or in the oven at 150°C (300°F) until heated. Avoid overheating to prevent dryness.
Alternatively, place back onto the bbq and sear for 2 minutes each side until hot internally.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and I’ll get back to you as soon as possible.