Yield: 16 Chops

Ingredients:

2 racks of lamb frenched 16 chops (baby lamb chops)
2 Tbsp. olive oil

Moroccan spice rub (ras al hanout), consisting of:

2 tsp. coriander seeds
2 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. tumeric
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1 tsp. ground all spice
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. paprika
1/2 tsp. cardamom

Directions:

For the Moroccan spice rub: Toast the coriander, cumin, and fennel; grind in a spice grinder to a powder and add to the other spices. Mix well. Store extra spice in airtight jar for up to 3 months.

For the lamb chops: Heat the grill to high. Brush the chops on both sides with oil and season with a few teaspoons of the Moroccan spice rub. Place on the grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving.


Marty Levin is the Executive Chef at Mauzone’s Catering by Celebration.  For more information, e-mail Mauzonekosher@gmail.com.