We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Moorish Lamb Chops with Charred Lemons
Summer 2020
Garlicky and robustly spiced, these lamb chops come together quickly for an easy weeknight dinner. Charring lemons softens their acidity and adds caramel notes to the juice. More commonly done with kebabs, this Spanish-style preparation was influenced by the Moors, who occupied parts of the Iberian Peninsula for centuries.
Serves 4
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) paprika
½ tsp (2 mL) turmeric
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) cayenne pepper
2 cloves garlic, finely grated on a rasp
2 tbsp (30 mL) extra virgin olive oil, plus more for brushing lemons
1 tbsp (15 mL) fresh lemon juice
12 small or 8 large lamb rib chops
Salt and freshly ground pepper to taste
2 small lemons, halved crosswise, visible seeds removed
1 In a small bowl, whisk spices, garlic, oil and lemon juice. Set aside.
2 Lay out the lamb chops in a large non- reactive baking Season both sides with salt and pepper. Spoon marinade over lamb and rub in with fingers to coat both sides evenly. Refrigerate at least 1 hour and up to 8 hours.
3 Preheat grill to medium-high. Clean and oil grate.
4 Brush cut sides of lemons with olive Grill lamb chops until nicely charred and pink in the middle, 2 to 3 minutes per side for small chops and about 4 minutes per side for large. While lamb chops are cooking, grill lemons on cut sides only until charred, about 3 to 4 minutes. Transfer chops and lemons to a serving platter.
Serves 4
