Sunday Supper: Lamb Chops Rubbed with Ras El Hanout Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
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.
- Yield:4
- Active time: 15 minutes
- Total time:25 minutes
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
Directions
-
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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