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Grilled Charmoula Lamb Chops

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Grilled Charmoula Lamb Chops

Serves 6 | Prep time: 20 minutes | Total time: Overnight (includes marinating time)

Phase 3


  • A 1 1/2-inch piece of cinnamon stick
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 2 whole cloves
  • 1 tablespoon paprika (not hot)
  • 1/4 teaspoon cayenne
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 6 lamb chops, frenched to the eye (about 1 1/2 pounds)
  • 3 tablespoons chopped fresh cilantro


  1. Toast the cinnamon stick, coriander, cumin, and cloves in a dry skillet over low heat, stirring constantly, until golden and fragrant, about 4 minutes.
  2. Finely grind the toasted spices in an electric coffee/spice grinder.
  3. Stir together with the paprika and cayenne.
  4. Stir together the oil and garlic in a large bowl and add the lamb chops, tossing to coat.
  5. Season with salt and toss with 1 tablespoon of the spice mixture and the cilantro. Transfer everything to a gallon ziplock bag.
  6. Squeeze out the air (so that the meat contacts the marinade as much as possible) and marinate, chilled, at least 2 hours, preferably overnight.
  7. Preheat the grill to medium-high heat.
  8. Season the lamb with salt and grill on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil the lamb under a preheated broiler 2 to 3 inches from the heat.)
  9. Serve the lamb warm or at room temperature.