Grilled Charmoula Lamb Chops
Grilled Charmoula Lamb Chops is a gluten free, dairy free, and primal main course. This recipe serves 6. One portion of this dish contains about 379g of protein, 180g of fat, and a total of 3282 calories. From preparation to the plate, this recipe takes about 5 hours. Head to the store and pick up cayenne, cinnamon sticks, cumin seeds, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Fourth Of July will be even more special with this recipe.
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.
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.
1 (3-inch) cinnamon sticks
1 tablespoon coriander seeds
2 tablespoons paprika (not hot)
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)