Photo: Thomas J. Story; Prop Styling: Bianca Sotelo

YieldsServes 6
AuthorAngela Brassinga

You can make the charmoula a day ahead and chill. Bring to room temperature to serve. A rack of lamb may give you more chops than you need. Save extras to cook after your guests leave--post-party treat!

How to Make It

Step 1
1

Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)

Step 2
2

In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.

Step 3
3

Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.

Step 4
4

Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.

Step 5
5

*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.

Ingredients

  CHARMOULA
 1/3 cup extra-virgin olive oil
 1/3 cup chopped cilantro
 1 1/2 tablespoons lemon juice
 1 tablespoon ground cumin
 1 tablespoon smoked paprika
 1 teaspoon kosher salt
 1/2 teaspoon pepper
  LAMB
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1 teaspoon ground cinnamon
 1 teaspoon kosher salt
 1/4 teaspoon ground cloves
 1 rack of lamb, frenched* (about 1 1/4 lbs.)
 1 tablespoon vegetable oil
 12 to 18 small cilantro leaves

Directions

Step 1
1

Make charmoula: Whisk together olive oil, cilantro, lemon juice, 1 tbsp. cumin, paprika, 1 tsp. salt, and pepper. Set aside. (See headnote.)

Step 2
2

In another small bowl, mix 1 tsp. ground cumin, ground coriander, ground cinnamon, 1 tsp. salt, and ground cloves. Cut rack of lamb into individual chops and coat with spice mixture. Cover and chill overnight.

Step 3
3

Heat oven to 400°. Heat a large ovenproof frying pan over medium-high heat. Swirl vegetable oil into pan. Add 6 lamb chops and cook until they begin to release fat and are browned, about 3 minutes. Turn and cook until browned on the other side, 1 to 2 minutes. Transfer pan to oven and bake until lamb is medium-rare (145° on an instant-read thermometer), 3 to 5 minutes.

Step 4
4

Spoon about 1 tbsp. charmoula onto each plate. Arrange lamb chops on sauce and top with 2 or 3 cilantro leaves.

Step 5
5

*Frenched lamb racks have some or all of the meat scraped from the ends of the bones so they look more elegant.

Moroccan-Spiced Lamb Chops with Charmoula