Moroccan Grilled Lamb Chops (شرائح لحم الضأن المشوية المغربية) — Cumin and paprika marinated chops with chermoula-style aromatics

• 900 glamb rib chops (about 8 chops, 2.5–3 cm thick)
• 18 ggarlic (6 cloves, finely grated)
• 2 tspground cumin
• 2 tspsweet paprika
• 1 tspground coriander
• 1 tspground black pepper
• 0.25 tspcayenne pepper (optional but traditional for gentle heat)
• 1.5 tspfine sea salt
• 2 tsplemon zest (from 1 large lemon)
• 30 mllemon juice
• 45 mlextra-virgin olive oil
• 15 gfresh cilantro (finely chopped)
• 15 gfresh parsley (finely chopped)
• 10 mlneutral oil (for oiling grates)
• 4 wedgelemon wedges

Instructions

1. 1

   Pat the lamb chops very dry with paper towels, then place them in a shallow dish or a zip-top bag. Drying the surface helps the marinade cling and promotes better browning on the grill.

2. 2

   Make the marinade by mixing garlic, cumin, paprika, coriander, black pepper, cayenne, salt, lemon zest, lemon juice, olive oil, cilantro, and parsley until it forms a loose paste. Stir for 30 seconds so the spices hydrate in the lemon and oil, which intensifies their aroma.

3. 3

   Coat the chops thoroughly with the marinade, rubbing it into both sides and around the edges. Cover and refrigerate for 2 to 8 hours, then let the chops sit at room temperature for 30 minutes before grilling so they cook evenly.

4. 4

   Preheat a charcoal or gas grill to high heat, aiming for a grate temperature around 260–290°C if you have a thermometer. Clean the grates and oil them using the neutral oil on a folded paper towel held with tongs to reduce sticking.

5. 5

   Grill the lamb chops over direct heat for 3 minutes on the first side without moving them, so a crust develops. Flip and grill 2 to 4 minutes more depending on thickness, targeting 54–57°C internal temperature for medium-rare or 60–63°C for medium.

6. 6

   Transfer the chops to a plate and rest for 5 minutes, loosely tented with foil. Resting redistributes juices and keeps the chops tender, while the carryover heat finishes the center.

7. 7

   Serve immediately with lemon wedges for squeezing and any extra chopped herbs if desired. The bright citrus lift is classic with Moroccan spice blends and balances the lamb’s richness.