Lamb and chermoula are a match made in culinary heaven. The marinade’s garlic, cumin, and coriander complement the richness of the meat, while a hint of preserved lemon cuts through the fat, creating a well-balanced dish bursting with flavour.
Grilled or pan-seared, these lamb chops make an elegant yet fuss-free meal, perfect for both weeknights and dinner parties. Pair with a Moroccan-inspired couscous salad for an unforgettable meal. The chermoula forms a slight crust as it sears, locking in the juices and adding a smoky depth.
For a more intense flavour, marinate the lamb overnight. The acids in the chermoula help break down the muscle fibres, resulting in incredibly tender meat. If you’re looking to impress guests or simply treat yourself, this is the recipe to try.
If you want to Make your own chermoula marinade, you can easily make it yourself with this recipe: Chermoula Recipe – The Moroccan Flavour Burst.
Chermoula Lamb Chops
Ingredients
- 4 lamb chops
- 75 g chermoula marinade
- 15 ml olive oil extra virgin
- 3 g salt
- 2 g black pepper
Instructions
- Rub the lamb chops with chermoula and marinate for at least 1 hour.
- Heat a grill or griddle pan over high heat.
- Cook the lamb chops for 3–4 minutes per side for medium-rare.
- Let rest for 5 minutes before serving.