Spiced Ras el Hanout Grilled Lamb Chops with Herb Yogurt Chutney Recipe
This Spiced Ras el Hanout Grilled Lamb Chops recipe features tender lamb chops marinated in a fragrant blend of North African spices, garlic, lemon, and pomegranate molasses, then grilled to juicy perfection. Served alongside a cooling and fresh Greek yogurt cucumber chutney flavored with herbs, cumin, and shallots, this dish offers a delicious balance of bold, savory, and refreshing flavors perfect for an elegant summer meal or barbecue.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 22 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: North African, Middle Eastern
Ingredients
Lamb Chops and Marinade
- 1 large rack of lamb (8 lamb chops)
- 1/3 cup olive oil
- 1 tablespoon ras el hanout
- 4 garlic cloves, grated
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate molasses
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Greek Yogurt Cucumber Chutney
- 1 1/2 cups full-fat Greek yogurt
- 1 cup diced Persian (baby) or English cucumber
- 1 small shallot, chopped
- 1 garlic clove, grated
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cumin
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons minced cilantro leaves
Instructions
- Prep the lamb chops: Pat the racks of lamb dry using paper towels and trim away any excess fat. Cut the rack into thick chops about 1 inch thick and set aside for marinating.
- Marinate the lamb: In a small bowl, whisk together olive oil, grated garlic, lemon zest, lemon juice, ras el hanout, pomegranate molasses, kosher salt, and ground black pepper. Coat each lamb chop evenly with this marinade. Place the chops in a ziplock bag or baking dish covered with plastic wrap and refrigerate for 2-4 hours to let the flavors develop.
- Make the chutney: In a mixing bowl, combine Greek yogurt, diced cucumber, chopped shallot, grated garlic, lemon zest, ground cumin, chopped fresh mint, and minced cilantro. Stir thoroughly. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Prep your grill: About 30 minutes before cooking, remove the lamb from the fridge to bring it to room temperature. Preheat an outdoor grill to medium heat (around 450-500°F). For charcoal grills, spread lit charcoal briquettes evenly. Clean the grill grates to prevent sticking.
- Grill the lamb chops: Remove lamb chops from the marinade and shake off any excess liquid. Place lamb chops directly over the heat and grill for 3-4 minutes per side, or until the internal temperature reaches 130-135°F for medium-rare. Remove chops from grill and transfer to a serving platter. Loosely tent with foil and allow the chops to rest for 10 minutes before serving.
- Serve: Plate the rested lamb chops alongside the chilled Greek yogurt cucumber chutney for a vibrant and flavorful dish.
Notes
- For best flavor, marinate the lamb for at least 2 hours but up to 4 hours maximum to keep the meat tender.
- Use a meat thermometer to ensure lamb is cooked to medium-rare; it will continue to cook slightly while resting.
- The chutney can be prepared up to a day in advance and stored in the fridge.
- If you don’t have pomegranate molasses, substitute with a mixture of balsamic vinegar and honey.
- For charcoal grilling, ensure even heat distribution for consistent cooking.
- Letting the lamb rest after grilling helps retain juices and enhances tenderness.
