Lamb Chops with Charmoula (or not)

It’s a lovely Spring day and it’s Easter week.  Time for the lamb chops I originally planned for yesterday.  I’m always looking for something new to add to chops of any kind.  Something to make them more interesting.  How could something called charmoula not be interesting?  I’m sure it would have been really interesting, but I completely forgot to serve the charmoula!  Still, the lamb chops were really good.  The charmoula should keep and I’ll serve it with pork chops later in the week.

The spice rub on these is terrific.  I used smoked paprika which added a little extra element. It’s my new favorite spice!  There’s a little heat from the cayenne and it’s very pleasant.  I did grill these outside and that was nice too.  I think with the charmoula to serve as a balance to the spice and heat these would be amazing.  Kudos as always to Pair A Dice farms for the lovely lamb chops.  Do let them sit with the rub on them while they come to room temperature.  You don’t want to shock the meat by putting it on the grill right out of the refrigerator.

I served these with a combination of rainbow swiss chard and spinach inspired by a Rachel Ray recipe.  The spices mirror the rub on the lamb so it worked out great.  I really enjoyed these greens.  And the rainbow chard made a pretty presentation.

Good?  Definitely.
Easy? Sure, even with the charmoula. And grilling makes for easy cleanup too.
Good for company? I had company for dinner tonight so I’ll say yes.
Special shopping? Nope. If you don’t keep smoked paprika in the pantry now’s the time to start!

Lamb Chops with Charmoula


  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne
  • 2 lamb shoulder chops
  • Olive oil

For the Charmoula:

  • 2 small red onions, chopped
  • 1 bunch parsley, stems removed
  • 1 bunch cilantro, stems removed
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper


Have the grill preheated to medium-high heat.

In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.

For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.

Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.


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