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Grilled Lamb Chops Recipe

Name: Brasserie Les Mordus GRILLED LAMB CHOPS Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 8 pieces lamb rib chops (about 1" thick); 3 tbs extra-virgin olive oil; 2 tbs honey; 2 tsp fresh thyme leaves; 3 pieces garlic cloves, minced; 1 tbs lemon juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1.25 tsp salt; 0.75 tsp black pepper, freshly ground; 1.5 cups medium-grain couscous; 1.5 cups vegetable or chicken stock (hot); 1 tbs extra-virgin olive oil; 0.5 tsp salt; 1 tbs butter; 1 tsp lemon zest; 2 tbs fresh parsley, chopped; 2 tbs olive oil; 1 pieces onion, medium, thinly sliced; 2 pieces carrots, cut into 1/2" rounds; 1 pieces red bell pepper, seeded and diced; 1 pieces zucchini, diced; 14 oz tomatoes, canned chopped (or fresh, chopped); 1 tbs tomato paste; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground cinnamon; 1 tsp paprika; 0.5 tsp harissa (optional); 1 tsp honey

Inspired by Brasserie Les Mordus

Time55m

Serves4

honey & thyme, couscous & stewed vegetables Moroccan-style

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Ingredients

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Lamb & Marinade

8 pieces lamb rib chops (about 1" thick)

3 tbs extra-virgin olive oil

2 tbs Honey

2 tsp fresh thyme leaves

3 pieces Garlic cloves, minced

1 tbs ReaLemon lemon juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 1/4 tsp Celtic sea salt

3/4 tsp Black pepper, freshly ground

Couscous

1 1/2 cups medium-grain couscous

1 1/2 cups vegetable or chicken stock (hot)

1 tbs extra-virgin olive oil

1/2 tsp Celtic sea salt

1 tbs Butter

1 tsp Lemon zest

2 tbs Fresh parsley, chopped

Stewed Vegetables (Moroccan-style)

2 tbs olive oil

1 pieces onion, medium, thinly sliced

2 pieces carrots, cut into 1/2" rounds

1 pieces red bell pepper, seeded and diced

1 pieces Zucchini, diced

14 oz tomatoes, canned chopped (or fresh, chopped)

1 tbs tomato paste

1 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Ground cinnamon

1 tsp Watkins paprika

1/2 tsp harissa (optional)

1 tsp Honey

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups water or stock

2 tbs fresh cilantro or parsley, chopped

To Serve

4 pieces lemon wedges

4 pieces extra thyme sprigs

Method

Lamb & Marinade

Prepare marinade

In a bowl whisk together 3 tbs olive oil, 2 tbs honey, minced garlic, 1 tbs lemon juice, fresh thyme leaves, smoked paprika, 1/2 tsp cumin, 1.25 tsp salt and 3/4 tsp black pepper until smooth.

Marinate chops

Place lamb chops in a shallow dish or zip-top bag and pour marinade over them, turning to coat. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor but bring to room temperature 30 minutes before grilling).

Preheat grill

Preheat a grill or heavy grill pan to medium-high (about 400-450°F / 200-230°C). Oil the grates lightly to prevent sticking.

Grill lamb

Remove excess marinade from chops and place on the hot grill. Cook lamb chops 3-4 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C), 4-5 minutes per side for medium. During the last minute of cooking, brush a thin layer of reserved marinade or additional honey (about 1 tsp per side) to create a glossy honey finish. Transfer to a cutting board and rest 5 minutes.

Couscous

Heat liquid

Bring 1.5 cups hot stock, 1 tbs olive oil and 1/2 tsp salt to a gentle boil in a small saucepan.

Soak couscous

Place 1.5 cups couscous in a heatproof bowl, pour the boiling stock over it, cover tightly and let sit 5-8 minutes until liquid is absorbed.

Fluff and finish

Uncover, add 1 tbs butter, 1 tsp lemon zest and 2 tbs chopped parsley. Fluff with a fork to separate grains and adjust seasoning to taste.

Stewed Vegetables (Moroccan-style)

Sweat aromatics

In a wide skillet or saucepan heat 2 tbs olive oil over medium heat. Add sliced onion and cook 4-5 minutes until translucent. Add carrots and cook 3 minutes.

Add vegetables and spices

Stir in diced red pepper and zucchini and cook 3 minutes. Add chopped tomatoes, 1 tbs tomato paste, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cinnamon, 1 tsp paprika, 1/2 tsp harissa (if using), 1 tsp honey, 3/4 tsp salt and 1/2 tsp black pepper. Stir to combine.

Simmer

Add 1/2 cup water or stock, bring to a gentle simmer, cover partially and cook 12-15 minutes until vegetables are tender and the sauce has thickened. Taste and adjust seasoning.

Finish

Stir in 2 tbs chopped cilantro or parsley just before serving.

To Serve

Plate a generous scoop of couscous, spoon a portion of the stewed vegetables alongside, and arrange 2 grilled lamb chops per person on top or beside. Garnish with lemon wedges and thyme sprigs. Squeeze lemon over lamb just before eating.