My Easy Moroccan Lamb Chops

This recipe was adapted from watching Jamie Oliver do something similar. I just used what I always have in the house and simplified it. It’s a household favourite.

Marinade (for about 6-8 lamb chops):

1/2 cup fresh Lemon Juice

2 cloves garlic minced

2-3 tsp ground cumin

2-3 tsp ground coriander seed

1 tsp turmeric powder

1/4 cup extra virgin olive oil

salt and pepper

Method:

Whisk marinade ingredients together with a fork.

Pour over lamb chops. Cover and sit for as long as you’ve got (5 hours, 5 minutes….either one works).

Cook on the barbecue.

Serve with anything you want, but we often do:

Brown rice (cooked in bone broth)

Cubes of baked sweet potato and/or pumpkin

Baked cauliflower

Baked chickpeas

Green peas

We usually throw all the baked vegetables on top of the rice and serve at the table.

This marinade would also work well with slow cooking a shoulder of lamb. I would double or triple the mix, then cover the lamb and cook on low for 6-8 hours ensuring it doesn’t dry out.

Let me know if you try it!