As the head chef at Food and Meal, I am always seeking inspiration from global cuisines to develop recipes that transport our readers on a journey of flavors. Recently, I became enamored with the intensely aromatic spices and complex tastes of Moroccan cuisine. This led me to experiment with one of Morocco’s most beloved meat dishes – chermoula lamb chops.
From the first whiff of the chermoula marinade mingling with the fatty richness of lamb, I was filled with eager anticipation to transform this exotic combination into a showstopping meal. The chermoula paste, blooming with spices like cumin, paprika and saffron, promises an exploration of tantalizing flavors. As I massaged it gently into the meat, I couldn’t wait for the magic of marination to run its course. Over the next few hours, I pictured those chops soaking up all the incredible aromas and flavors – a culinary dream slowly coming to life!
The sizzle of lamb hitting a hot skillet fills me with childlike excitement, as the kitchen suddenly overflows with the smells of North Africa. My mind races with visions of marketplaces in Marrakech, the Atlas Mountains, and vibrant cultures intertwining with food. This dish represents how recipes can be vessels for bringing people together in appreciation of not just taste but the stories and connections behind it.
Moroccan Lamb Chops recipes
Traditional Moroccan Lamb Chops
Ingredients
- 12 lamb chops
- Juice of 3 lemons
- 1 tablespoon parsley finely chopped
- 1 tablespoon cilantro finely chopped
- 1 tablespoon mint finely chopped, fresh
- 1 tablespoon paprika
- 1 tablespoon cumin
- 3 garlic cloves minced
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 2 onions sliced
- 1 garlic clove
- 400 ml water
- 2/3 cup white wine
- 5 saffron threads
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
Instructions
- Mix the lamb chops with the marinade: juice of 3 lemons, parsley, cilantro, mint, paprika, cumin, 3 minced garlic cloves, and one teaspoon salt. Marinate at least 6 hours, preferably overnight.
- Heat oil in large oven-safe pan with lid or cast-iron dutch oven over medium-high heat, then brown chops on all sides, 7 to 8 minutes total. Set aside.
- Preheat oven to 350 F.
- In the same pan, decrease the heat to medium, and sauté the sliced onions until softened and translucent, about 5-8 minutes. Add the remaining garlic clove and cook for one minute.
- Add 400 ml water, 2/3 cup white wine, 5 saffron threads, 1 teaspoon of salt and pepper, and bring to a boil.
- Return chops to the pan and adjust seasoning to taste.
- Cover the pan and place in the oven at 350 F for 1 1/2 hours, checking liquid in the pan every 30 minutes. Remove the lid the last 15 minutes to allow the chops to brown a bit but make sure.
- If there is too much sauce left in the pan, you can reduce it on the stove over medium heat.
- Allow the chops and the sauce to come to room temperature and place in the refrigerator separately, until serving time. You can remove any fat from the sauce once it has cooled sufficiently.
- Serve with a garnish of fresh herbs.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Moroccan Lamb Chops
To prepare oven-baked Moroccan Lamb Chops, begin by preheating your oven to 375°F (190°C). In a small bowl, combine ground cumin, ground coriander, ground paprika, ground cinnamon, ground ginger, minced garlic, salt, and black pepper to create a flavorful spice rub. Generously rub both sides of the lamb chops with the spice mixture, ensuring even coating, and let them marinate for 15-20 minutes at room temperature. Heat an oven-safe skillet or cast-iron pan over medium-high heat, add olive oil, and sear the lamb chops for 2-3 minutes on each side until they develop a golden-brown crust. Transfer the skillet with the lamb chops to the preheated oven and bake for 8-10 minutes for medium-rare or longer for desired doneness, ensuring the internal temperature reaches 145°F (63°C). Let the lamb chops rest for a few minutes before garnishing with fresh cilantro and mint for added flavor and freshness. Serve the oven-baked Moroccan Lamb Chops with lemon wedges for a tangy touch, accompanied by your favorite side dishes or couscous.
Tips for making Moroccan Lamb Chops
Cooking Tips
Massaging the chermoula marinade into the meat is a ceremonial process – with each gentle prod of my fingers, I imagine those flavors being slowly absorbed into the flesh. The symphony of ingredients – olive oil, lemon, garlic, cilantro – promises to take boring lamb from mundane to magnificent. Over the next few hours, visions of marketplaces in Marrakech keep me company as the chermoula works its magic.
The sizzle of lamb in the skillet fills me with childlike excitement – now is the moment of alchemy, where spices and meat unite to create something wondrous. As the kitchen overflows with the smells of cumin and paprika, I find joy in appreciating how recipes can transport us to faraway lands without even leaving our homes.
That first succulent bite of chermoula lamb is profound – the harmony of flavors and textures elicits deep satisfaction. The richness of the meat – made tender from slow cooking – contrasts beautifully with brightness from lemon and herbs. As I serve this Moroccan lamb tagine to my guests, my heart swells with pride in being able to gift them with a mini retreat – where consensus reigns that food brings people together in universal bliss.
Serving Suggestions
Persian rice, with its fragrant spices and fruits, serves as a perfect accompaniment, either served under or alongside the lamb. Alternatively, the slight nutty taste of quinoa milk pairs nicely with chermoula lamb, whether used as a beverage or as the braising liquid. For an Afro-Latin fusion twist, mix lamb and feta cheese into cheese quesadillas, where the spices of the lamb perfectly complement the melted cheese. Leftover braised Moroccan lamb can also be repurposed as a protein topping for fish tacos, offering an unexpected but delicious taco filling. To cleanse the palate between bites, offer small pieces of sweet mochi, creating a sublime contrast of flavors. Following the rich, spiced lamb, a cooling slice of pumpkin pie provides a well-rounded meal. For a delightful dessert option, the sweet apples and flaky crust of an apple galette perfectly balance the complex lamb flavors. Additionally, serving a light ginger salmon starter before the hearty Moroccan lamb main dish offers a nice contrast. Crispy fried shrimp alongside chermoula lamb provides an exciting interplay of temperatures and textures, while piled high nachos with spiced lamb and touches of feta or goat cheese create an inspired fusion in chicken nachos.
FAQs of making Moroccan Lamb Chops
- Can I prepare the spice rub in advance? Absolutely! You can prepare the spice rub in advance and store it in an airtight container. It’s a handy time-saving trick for quick preparation.
- How do I store leftover cooked lamb chops? To store leftovers, wrap the lamb chops tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat gently in the oven or skillet to retain their tenderness.
- Can I use a different cut of lamb for this recipe? While lamb chops work beautifully for this recipe, you can also use lamb loin or leg chops. Just adjust the cooking time based on the thickness of the meat.
- Is there a vegetarian alternative for this dish? For a vegetarian twist, consider using cauliflower steaks seasoned with the Moroccan spice rub and roasted to perfection. Serve them with the same sides and sauces.
- Can I make this dish less spicy for a milder flavor? Absolutely! Adjust the spice rub to your preference by reducing the amount of ground spices. You can always increase
Conclusion
After simmering for a couple hours, your Moroccan Lamb Tagine is ready to be devoured! The lamb will be fall-apart tender, having absorbed all the wonderful flavors from the broth, vegetables and spices. Ladling the fragrant stew over a bed of fluffy couscous is the perfect way to serve this hearty, satisfying meal.
This delicious Moroccan Lamb Tagine recipe comes to you from the culinary experts at foodandmeal.com. Food And Meal is your trusted source for a wide variety of mouthwatering recipes from cuisines around the world. From comforting stews like this tagine to fresh salads, baked treats, and everything in between, you’ll find tons of inspiration for your home cooking adventures.
Be sure to check out the full recipe details and step-by-step photos on the Food and Meal website. While you’re there, browse the extensive collection to find your next favorite dish to cook up for family and friends. Happy cooking and savor the flavors of Morocco with this authentic, succulent lamb tagine!
Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!