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Chermoula Spicy Lamb Chops

With Jax Hamilton

Chermoula Spicy Lamb Chops

Well-cooked barbecue lamb is just to die for. The meat is really tender and then you get those delicious crispy bits that have you licking your fingers minutes after. I don't ever remember attending a barbecue anywhere in New Zealand where lamb chops were not the star performer, alongside the good old sausage, of course. Off season, when the barbecue is sitting under its cover hibernating, these lamb steaks can be easily reproduced under the grill. And always remember when you are going to cook meat to ensure that it is at room temperature before you start.
Prep time: 10 mins + 30 mins to marinate 
Cook Time: 10 mins 
Serves: 4

8 lamb chops

Chermoula Marinade
2 cloves garlic, crushed
1/2 tsp ground cinnamon
3 tsp paprika
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
Juice and finely grated zest of 1/2 lemon
1/4 cup fresh coriander, chopped
3/4 cup fresh parsley, chopped
enough olive oil to bind
salt and freshly ground black pepper

Preheat your grill or barbecue to about 180C.
In a food processor, or with a hand whiz, mix together your marinade ingredients.
Put the lamb chops in a plastic bag or on a dish and rub your marinade thoroughly into your meat.
Allow to sit for at least 30 minutes.
Pop the lamb on the grill and cook it for 5 minutes each side, depending on your cut of meat and how you like it cooked.
I love mine medium-rare, done 3-4 minutes each side.
Allow meat to rest for as long as you can stand it - 5 minutes is ample and about the most I can stand!

To Serve
This dish is good with Moroccan Couscous or grilled asparagus and a Tossed Green Salad.

(Broadcast: 29 Feb 2012)