Sunday Supper: Lamb Chops Rubbed with Ras El Hanout

[Photograph: Sydney Oland]

Ras el hanout is a Moroccan spice blend that varies widely between the business, and families who produce it. This version contains many of the traditional ingredients, and one or two on the non-traditional. Ras el hanout is perfect with grilled lamb, but would also be delicious in a tajine or braise.

About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at (or read

Sunday Supper: Lamb Chops Rubbed with Ras El Hanout

About This Recipe

Active time:15 minutes
Total time:25 minutes
Special equipment:Grill or Grill Pan


  • 1 teaspoon fresh ground nutmeg
  • 2 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon crushed saffron threads
  • 1/4 teaspoon hot paprika
  • 2 pounds lamb chops


  1. 1

    Combine nutmeg, salt, black pepper, allspice, cinnamon, saffron and paprika in a small bowl and mix well. Rub on lamb chops and let sit for at least an hour, but overnight would be better.

  2. 2

    Preheat grill or grill pan over medium high heat, and cook until meat reaches 150[°] for medium, about 3 minutes per side. Serve with some lightly dressed couscous and a medium bodies red wine.


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