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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
Keyword chermoula sauce, lamb chops, rib lamb chops
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Calories 989kcal
Author Barbara Bianchi

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
What to serve with your lamb chops
Serve with roasted sweet potatoes and your favorite green vegetable or you might like delicious mashed cauliflower.

Nutrition

Calories: 989kcal | Carbohydrates: 5.5g