Moroccan Spiced Lamb Chops

From: AttempttoChef

On Jul 6, 2009

Excellent lamb. I was in a rush trying to prepare a Shabbat meal and I tripled the ingredients since it is not enough, and always put more olive oil. i would add fresh garlic as well but did not have time to chop and made do with adding garlic powder and rosemary. I had it marinate a few hours while I prepared the rest of the dinner. Then I grilled the lamb quickly. It was wonderful. Ate this with balsamic rice, a moroccan salmon and other salad sides. Thank you! This is definitly a keeper!!

From: Chez Kelly

On Jan 27, 2009

The spices were fine, but required I think twice as much as I actually used when rubbing onto both sides. I recommend going heavy on the spices, perhaps adding garlic and rosemary as others suggested.

From: ratherbeswimmin'

On Dec 7, 2003

I made this recipe as part of the Pick-A-Chef cook-off. I know I was supposed to chose an unreviewed recipe but this one really struck my fancy. My husband and I have been into trying new lamb recipes lately and we both like different combinations of spices. The spice rub had an excellent and complex flavor the went well with the lamb. We cooked them on the stove but I think they would be wonderful done on the grill, too. Very tender and juicy. Thanks Chia.

From: William (Uncle Bill) Anatooskin

On Mar 30, 2004

Hi Chia; Made this recipe last night and it was absolutely super-great. I did add 2 garlic cloves, sliced and 1 teaspoon of fresh Rosemary, finely chopped. I cooked the lamb chops for 5 minutes on each side. They browned so nice with the spice coating and tasted so good. I cooked them medium to medium rare, and Oh, WOW, so delicious. This is a big hit and I will be making it again many more times. Thanks, I am glad I found your recipe. "Uncle Bill"