Moroccan Grilled Lamb Chops

By jenlin

Ingredients

• 6 large garlic cloves
• 1/3 cup julienned fresh mint leaves
• 1 1/2 tablespoons ground turmeric
• 1 tablespoon whole coriander seeds
• 1 tablespoon ground cumin
• 1 tablespoon grated lemon zest (2 lemons)
• Kosher salt
• 5 tablespoons good olive oil, plus extra for the grill
• 3 racks of lamb (6 to 7 ribs each), cut into chops
• 1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
• 1 1/2 teaspoons Sriracha
• 3 tablespoons freshly squeezed lemon juice
• Couscous with Pine Nuts and Mint, for serving, recipe follows
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 1 cup chopped yellow onion
• 3 cups chicken stock, preferably homemade
• 1 1/2 cups couscous
• Kosher salt and freshly ground black pepper
• 1/2 cup julienned fresh mint leaves, loosely packed
• 1/3 cup pine nuts, toasted

Details

Servings 6
Preparation time 390mins
Cooking time 400mins
Adapted from foodnetwork.com

Preparation

Step 1

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.

Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.

Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.