Chermoula Marinated Lamb Chops

Michal Cohen Recipe By
  • Cooking and Prep: 1 h 40 m
  • Serves: 6
  • No Allergens

A fabulous spice-rubbed rack of lamb full of flavor with just half a teaspoon of honey. Truly a showstopper for your holiday table!

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Lamb Chops

  1. Combine all of the ingredients, besides the lamb, in a food processor or blender and process until fully combined into a sauce. Taste and adjust salt and sweetness to your liking.

  2. Place the lamb chops in an oven-safe baking dish or roaster. Pour about half the sauce over the lamb chops, making sure they are fully and evenly coated. Cover the dish tightly with foil or a lid and marinate at room temperature for one to two hours.

  3. Preheat oven to 450 degrees Fahrenheit.

  4. Cook the lamb fat side up, uncovered, in the middle rack of the oven for 15 minutes. Then flip and cook for an additional 10 minutes for medium-rare lamb chops. (Cook longer if desired.)

  5. Remove from the oven and cover with foil or lid. Allow the lamb chops to rest for 10 minutes so the juices can redistribute. Once rested, cut between each bone to serve as individual chops.

  6. Serve with lime wedges and additional chermoula sauce for dipping.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP