Lamb Chops with Preserved Lemon (Moroccan Style)

2 Reviews

Prep: 35 min
Cook: 15 min
Ready In: 55 min

“The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice, keeping in mind that this dish is quite spicy and has the tang of the preserved lemon. Personally I'd prefer a medium white such as chardonnay or even a Mosel. A mild to sweet red wine would also be great.” - by Craig Nanango

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Metric US

Original recipe yields 4 servings

Directions

Stir cilantro, parsley, and mint together in a small saucepan. Remove half of the herb mixture, and set aside. Stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. Spread 2 tablespoons of this mixture onto the lamb rack. Wrap the exposed bones with aluminum foil to keep them from burning. Stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
Preheat an outdoor grill for medium heat.
Cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. Baste occasionally with the warmed relish. Once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
To serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.

Nutrition

Amount Per Serving (4 total)

Calories
425 cal
21%

Fat
35 g
54%

Carbs
5.1 g
2%

Based on a 2,000 calorie diet

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Reviews (2)

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winelover

Nov. 18, 2008

"Excellent. This recipe is incredible. It's hard to find lemon preserve, so you can always make your own like I did! Mmm!..." See more"

Emily Tisdale

Jan. 21, 2008

"I could not find a rack of lamb so I used some lamb chops and adapted this recipe for pan frying. Was looking for ways to utilize the Preserved Lemons I've made. This is an excellent way! The lemon..." See more and garlic truly accent the lamb and gave it a very exotic flavor. Even hubby, who is not always crazy about lamb, thought it was bone-sucking good! I'm going to try it with a venison backstrap as well...since a deer is little more than a suped up sheep. Great idea!!!"

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