You’re going to love these broiled lamb chops that have their own little handle and a nugget of meat to savor with each bite! Chermoula sauce elevates these tasty chops to irresistible.

Hi friends! Sorry for not posting more this week, but I had one of those nasty kitchen accidents last Friday. I dropped and broke a casserole dish. The glass bounced off the counter embedding a piece in the palm of my hand. It was cut in a way that stitches wouldn’t have helped.

Fortunately, John was there to apply a compression bandage. It was cut pretty bad. It’s almost healed so I am back in action now. Ha ha since I couldn’t get it wet, I got to sit a little bit more and watch everybody else pitch in and help. Thanks, guys.

Today I have a new twist on one of my old favorite dinner recipes. Everybody here loves broiled lamb chops! Especially me! Mmm… they are so delicious; a little bit beefy and a little bit mildly-sweet.

The rib bone makes a nice little handle with a nugget of meat to savor with each bite! However, this time I decided to try a new sauce on the chops: chermoula.

When you’re following a gluten free or paleo diet, food choices can be limited. Sauces, however, are a wonderful way to add a new twist to favorite meals.

As one of the many recipes in my collection, Beyond Chicken and Fish: 21 Flavorful Whole 30 Recipes to Break the Monotony, it’s perfect for adding variety for folks following the Whole30 short-term nutritional reset plan.

What is chermoula sauce?

Chermoula (pronounced SHe(ə)rˈmo͞oˌlə) is a spicy herb marinade or sauce used in Moroccan, Algerian, and Tunisian cuisine. It usually is served over fish meals (I can’t wait to try it that way), but it can also be used with meat.

What better meat for this sauce than lamb? I tweaked my version of Chermoula until the combination of spices was the perfect balance of flavors. It’s super easy to whip together, and you’ll have a tasty dinner in a matter of minutes.

I know lamb chops can be a tad pricey, but sometimes you can find them on sale. Paired with chermoula, you’ll have a meal that’s naturally gluten free and paleo. Eating foods this scrumptious is a special treat.

How to choose lamb chops

Today, we have lamb rib chops that have a nice little handle and a nugget of meat at the end. Loin lamb chops (like these broiled lamb chops with mint sauce) look like mini T-bone steaks. They’re also good. Shoulder chops are a bit chewier and fattier and they would need a longer cooking method.

Choose meat that is moist, firm and pink with good marbling; and reddish bones. Just make sure they’re about an inch thick for even cooking!

Ingredients

Now that you’re excited about the flavors ahead, let’s gather the fresh ingredients that will bring these broiled lamb chops and zesty chermoula sauce to life.

Along with the succulent lamb rib chops, you’ll want to gather a few key ingredients for marinating: a high-quality olive oil, aromatic garlic, and fragrant oregano. For the finishing touch, don’t forget to season the chops with salt.

Prepare the sauce using parsley, cilantro, chopped shallots, roasted ground cumin, coriander, and a splash of balsamic vinegar and more extra-virgin olive oil.

Instructions

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

You’ll marinate the lamb chops in a little garlic, oil and oregano. Marinating tenderizes the meat and locks in the juices and the oil prevents the chops from sticking to the broiling pan. 🙂 Let them sit and marinate while mixing together wonderful chermoula sauce.

This delicate sauce begins with roughly chopped fresh flat leaf parsley and cilantro. I use this quick easy chopper. I only use a tablespoon of each for a thin vinaigrette sauce.

Toss the greens with chopped shallots. Add roasted ground cumin, coriander, sweet balsamic vinegar and oil. Bionaturae balsamic vinegar is gluten free from a dedicated gluten free facility!

All those interesting flavors combine to make chermoula’s spicy aromatic taste which certainly enhances the lamb. Cover and refrigerate your sauce while the flavors meld and bloom.

Now to the chops. Simply, sprinkle them with salt on both sides (and pepper, if you’d like) and broil for 3-4 minutes on each side for medium-rare. Let them rest for about 5-10 minutes which helps the juices redistribute, making the meat even more tender and flavorful.

Serve with your chermoula sauce to be drizzled over the chops for a zesty herby kick!

Serving suggestions

Pair them with flavorful Roasted Sweet Potatoes (yes, many consider sweet potatoes part of a paleo diet). They make an excellent combination. Or if you’re low carb, you might like creamy cauliflower mash and a choice (or two!) from my vegetable and salad selections.

Pro tips and recipe notes

Can I make chermoula ahead of time? Yes! You can prepare the chermoula sauce in advance and store it in the fridge. Just give it a little stir before serving to refresh the flavors.

What variations can I use for the marinade? Today I have a simple mix of olive oil, garlic, and oregano. You can also try rosemary or adding a splash of lemon juice. Don’t hesitate to experiment and find what you love!

How do I know when the lamb chops are done? For perfect lamb chops, aim for medium-rare. You’ll want an internal temperature of around 145°F (63°C). A meat thermometer is your best friend here! If you prefer them more well-done, just adjust the cooking time slightly.

Can I cook these on a grill instead of broiling? Definitely! Grilling will add a lovely smoky flavor. Just preheat the grill and cook the chops over medium-high heat for a delicious char.

Can I use frozen lamb chops? You can, but it’s best to thaw them completely before marinating and cooking. This ensures even cooking and better flavor absorption.

What’s the best way to store leftovers? If you have any leftovers (which I doubt because they’re so tasty!), store the lamb chops and chermoula sauce in separate airtight containers in the fridge. They’ll keep for about 3 days, and you can reheat gently before serving!

This recipe is incredibly easy. Chermoula sauce elevates tasty lamb chops to irresistible. Go ahead and serve some up tonight.

Have a happy and healthy week!

Love lamb? Try these recipes:

How to Make Gluten Free Lamb Stew In A Crock-Pot: This stew tastes like you fussed over it all day, but is actually very quick and easy to prepare.

Roast Leg Of Lamb With Mint Pesto: Before putting your roast in the oven, you’ll rub the lamb with olive oil, garlic, rosemary, salt, and pepper. Yum. Then serve with easy homemade mint pesto.

Save the bone from your leg of lamb for Homemade Roast Lamb Soup. Yum.

Gluten Free Lamb Meatballs: These scrumptious meatballs are a special treat. Simmer them in my gluten free mushroom gravy and a touch of cinnamon. Yum.

Broiled Loin Lamb Chops With Mint Sauce: Mint sauce enhances the flavor of lamb, but store-bought mint sauce is loaded with sugar. So let’s make a sugar-free version.

Absolutely Delicious Classic Shepherd’s Pie: Savory ground lamb and homemade mashed potatoes are the perfect casserole combination.

Love this recipe? Pin it!

Print Pin Save

5 from 1 vote