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Close up of grilled lamb loin chops

Grilled Lamb Loin Chops


  • Author: Michelle Minnaar
  • Total Time: 20 minutes
  • Yield: 4 servings, 3 prawns each 1x
  • Diet: Gluten Free

Description

These Grilled Lamb Loin Chops are first marinated in Moroccan Chermoula sauce before being cooked. Serve with salad, chips and more Chermoula sauce.


Ingredients

Units Scale

Chermoula Sauce

  • 300g (3 cups) fresh coriander/cilantro
  • 100g (1 cup) flat leaf parsley, leaves only
  • 8 garlic cloves, peeled
  • 5g (1 tbsp) dried cumin
  • 5g (1 tbsp) sweet paprika
  • 60ml (4 tbsp) extra virgin olive oil
  • 2g (1 tsp) salt
  • 1 whole (or 10 slices) preserved lemon

Meat

  • 8 lamb loin chops

Instructions

  1. Place all the ingredients in your food processor.
  2. Give the ingredients a blitz. If the mixture is too thick, add a splash of water to loosen it up.
  3. Empty the sauce into a large mixing bowl and toss the lamb chops in the chermoula marinade, ensuring to cover all surfaces.
  4. Marinate at least 8 hours, or preferably overnight.
  5. Place the lamb chops on a hot barbecue or griddle pan.
  6. Cook for 3-4 minutes on each side for medium rare. Alternatively, cook to desired doneness. This depends on the thickness of the actual chops as well.
  7. Once cooked, serve or top with more sauce. Serve with wild rice or new potatoes, plus asparagus or your favourite greens. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grill
  • Cuisine: American

Keywords: grilled lamb loin chops, lamb chop recipe, lamb recipe, bbq lamb, marinated lamb, lamb marinade recipe, chermoula lamb, moroccan lamb recipe