Broiled Lamb Chops with Chermoula Sauce

You’re going to love these 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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Author Barbara Bianchi


  • 6-8 lamb chops
  • 1/4 cup + 1 tablespoon of extra-virgin olive oil
  • 2 garlic cloves sliced
  • 1 teaspoon oregano
  • salt to taste
  • 1 tablespoon parsley chopped
  • 1 tablespoon cilantro chopped
  • 1 small shallot diced
  • ¼ teaspoon roasted ground cumin
  • ¼ teaspoon ground coriander seeds
  • 2 tablespoons balsamic vinegar


  • Marinate: Marinate lamb chops with 1 tablespoon oil, garlic and oregano. Set chops aside for 15 minutes.
  • Chermoula: In a medium bowl, whisk together parsley, cilantro, shallots, cumin, coriander, vinegar and ¼ cup oil until combined. Set aside.
  • Broil lamb chops: Season chops on both sides with salt. Broil for 3-4 minutes on each side. Serve with chermoula sauce.