Moroccan Marinated Lamb Blade Chops

Name: Moroccan Marinated Lamb Blade Chops
Cook time: 180 min
Total time: 180 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 32 oz kefir; 0.333 cup ras el hanout spice mix; 8 smashed garlic cloves; 3 tbsp kosher salt; 8.5 inches thick lamb blade chops; cilantro leaves and thinly sliced scallion; vegetable oil

Lamb, kefir and coriander come together in this dish, fragrant with cloves and grilled. It's finished with ras el hanout.

3 hr · Serves 8 · Medium

Ingredients

910 gkefir, or 32 ounces whole milk plain yogurt
80 mlras el hanout spice mix, plus more (about 1.6 ounce jar, for serving)
8 smashed garlic cloves
3 tbspkosher salt
8.5 inches thick lamb blade chops, zabiha
cilantro leaves and thinly sliced scallion, for serving
vegetable oil, for brushing

Method

Start cooking mode

Time: Cook 180 min · 180 min total
Difficulty: medium

1
Whisk kefir, ras el hanout, garlic and salt together in a medium bowl. Place lamb in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 3 hours and up to 24.
180 min
2
Prepare a grill for high heat; thoroughly clean grates and brush with oil. Remove lamb from marinade shaking off any excess. Grill, turning once, until charred and cooked through, about 3 minutes per side for medium-rare.
3 min
3
Transfer to a platter; let rest 10 minutes. Top lamb with cilantro and scallion and dust with ras el hanout.
10 min