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Sunday Supper: Lamb Chops Rubbed with Ras El Hanout
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 www.sydneyoland.com (or read www.eatingnosetotail.com)
About This Recipe
| Yield: | 4 |
| Active time: | 15 minutes |
| Total time: | 25 minutes |
| Special equipment: | Grill or Grill Pan |
Ingredients
- 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
Procedures
-
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
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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