Moroccan Style Lamb Chops
BBQ-seared lamb cutlets rubbed in a warm Moroccan spice blend, served with a cooling spiced yogurt sauce. Simple, fast, and full of flavour, on the table in 25 minutes.
Let the lamb come to room temperature for 15-20 minutes before it hits the grill, cold cutlets straight from the fridge sear unevenly and are more likely to overcook on the outside before the centre catches up. Once they’re on the grill, leave them undisturbed for the full 2½ minutes per side too, moving them too early just tears off the crust before it’s had a chance to form.
Refrigerate the lamb and yogurt separately for up to 3 days. Freezing isn’t recommended here, the lamb’s cooked medium-rare and reheating from frozen would push it well past that, and the yogurt sauce won’t hold up to freezing either given the dairy base.
Moroccan Style Lamb Cutlets
LAMB · DINNER · MEDIUM
A proper sear, without overcooking the centre
Bringing the lamb to room temperature before it hits the grill means it sears evenly all the way through, instead of the outside overcooking while the cold centre plays catch-up.
Leaving the cutlets undisturbed for the full sear time builds a real crust. Move them around too soon and that crust tears straight off, taking a lot of the flavour with it.
The same Moroccan spice blend that seasons the lamb also flavours the yogurt sauce, so there's no separate spice mix to make, just one batch, split two ways.
Moroccan Style Lamb Cutlets
Ingredients
Lamb
- 15 ml Olive Oil
- 1 kg Lamb Cutlets (Chops)
Moroccan Spice Blend
- 12 g Smoked Paprika
- 12 g Ground Cumin
- 8 g Ground Coriander
- 0.2 g Ground Cloves
- 0.2 g Ground All Spice
- 1 g Cayenne Pepper or Chilli Powder
- Salt & Pepper To Taste
Spiced Yogurt
- 250 g Natural Greek Yogurt
- 12 g Moroccan Spice Blend
- ¼ Lemon Juiced
- 2 g Mint Leaves Chopped
- 2 g Coriander (Cilantro) Chopped
- Salt & Pepper To Taste
Garnish
- Coriander (Cilantro) Chopped
- Mint Chopped
- Flat Leaf Parsley Chopped
Method
- Preheat a charcoal or gas BBQ to 240°C (470°F), set up for direct heat.
- Mix all of the Moroccan spice blend ingredients together in a bowl.
- Add the lamb cutlets, olive oil, and ⅔ of the Moroccan spice blend to a bowl, reserving the remaining ⅓ for the spiced yogurt. Mix well to coat the lamb.
- Once the BBQ is hot, sear the lamb cutlets for 2½ minutes per side, or until cooked to your liking (roughly medium to medium-rare, around 57–63°C/135–145°F internally). Remove and rest for 5 minutes.
- Meanwhile, prepare the spiced yogurt by combining all the ingredients, including the reserved spice blend, in a bowl. Store in the fridge until ready to serve.
- Serve the lamb on a platter with the spiced yogurt as a dipping sauce or bed for the cutlets. Garnish with coriander, mint, or flat-leaf parsley. Dig in.
Why let the lamb come to room temperature before grilling?⌄
Cold cutlets straight from the fridge sear unevenly, the outside can overcook before the centre's even caught up. Fifteen to twenty minutes at room temperature fixes that.
What doneness should I cook the lamb to?⌄
Medium to medium-rare works best here, around 57-63°C (135-145°F) internally. Sear for 2½ minutes per side as a starting point, then adjust to your liking.
Can I make the spiced yogurt ahead of time?⌄
You can, but it's best made while the lamb rests, just a few minutes. A freshly mixed yogurt sauce tastes noticeably brighter than one that's been sitting for a while.
Can I cook the lamb in a pan instead of on the BBQ?⌄
Yes, a hot cast iron or heavy pan works just as well. Sear for the same 2½ minutes per side and leave the cutlets undisturbed to build the crust.
